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Mediterranean Kale

Julia Phillips

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25 m servings 91 cals
Original recipe yields 6 servings


  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
  2. Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 226
  1. 316 Ratings

Most helpful positive review

I've been looking for more ways to cook kale and think I've come across a keeper ;) I used equal amounts kale and spinach and served it up with brown rice and chicken breast marinated in teriya...

Most helpful critical review

I tried it once as described, once without the salt and once without the salt but with extra soy sauce and a little bit of red pepper flakes. None of the attempts were well-received. I'll keep u...

Most helpful
Most positive
Least positive

I've been looking for more ways to cook kale and think I've come across a keeper ;) I used equal amounts kale and spinach and served it up with brown rice and chicken breast marinated in teriya...

I used the juice of one lemon, plus some zest, 1 clove of garlic grated on my microplane, and no additional salt as the soy sauce has plenty. Very tasty! I will make this again, it's easy and a ...

I added a bit of fresh chopped red cabbage to add a bit of crunchiness and take away a bit of the bitterness.

I don't have a steamer, so I added some chicken stock at the bottom of the pan and brought it to a boil. I threw in the kale and added the sauce after the kale had cooked down a bit. We all thor...

This salad is DELICIOUS. At first I was a little skeptical as I was steaming the leaves, I thought it was going to be warm. No the mix of lemon juice, minced garlic and soy give this nutritious ...

OH my, this was awesome! I did cook the kale in a bit of reduced chicken stock (as another reviewer did). The flavor really makes the kale taste meaty. YUM! I did make one boo boo...I wanted to ...

I'd never even had kale before I tried this recipe and now I make it all the time for my husband and I. I use a mixture of kale and spinach and don't measure out the ingredients, just sort of gu...

Very tasty over kale. I made a few additions that kicked it up a notch: a handful of chopped cilantro, some sliced radishes for crunch, and a sauteed red pepper. No matter what other veggies you...

I LOVED these flavors and the chewy texture of the Kale (over limpness of spinach which I also love.) I did not bother to steam, just rinsed it well in a pan, drained it, and left whatever wate...