Kale Garlic Saute

Kale Garlic Saute

Chef on the Run ~ Mexicarlita

"Hearty and yummy greens dish that can have meat added to it. Use as a main dish or side."
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30 m servings 153 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 306 mg
  • 12%

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

  • Ready In

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease in skillet.
  2. Cook and stir onion in the bacon grease over medium heat until softened, 5 to 10 minutes. Add kale; cook and stir until slightly wilted, 2 to 3 minutes. Stir garlic into kale mixture and cook until garlic is fragrant, about 1 minute.
  3. Transfer kale mixture to a serving bowl; crumble bacon, sprinkle cashews, and drizzle rice vinegar over kale.


  • Cook's Note:
  • I use Hempler's(R) bacon with no nitrates.
  • Add olive oil to bacon drippings when cooking onions, if needed.


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