Every week the same thing happens; I go to do my grocery shopping thinking “there are so many different kinds of amazing lettuce out there,  today I’m gonna switch things up and go for something NEW“. I then proceed to look at all the many options, inspecting each one, racking my brain for all the things that I could do with that frisee, mustard greens, microgreens or raddichio. Getting very excited at the prospect of those recipes all huddled up in my brain, I pick up the usual, a huge bunch of kale and very happily head home to experiment. There are just so many things you can do with it and those nutrients, don’t get me started there! Double the nutrients, double the fun. Look in my refrigerator and you will almost always find Kale.

Its a funny vegetable really… not one of those easy greens that you can just chuck into a bowl with some dressing and serve in five minutes flat, it requires MUCH more attention. You could call it the needy green, the special one. Before eating it you need to give it some love; in preparation I used to stand there massaging, yes you read correctly,  MASSAGING, the kale until it eventually gave in and softened up. Taking about 20 minutes out of my day to massage a salad, that’s real dedication there.

My sister Emanuelle, http://www.manuskitchen.com, once taught me a little trick. Instead of wasting your time massaging the kale, you can simply sautee it. I know, it’s so easy it hurts. Sauteing does come out with a slightly different effect but heat it just for a few minutes and you’ll feel like a million bucks. Heat it for 5 minutes longer and you’ll feel like you’ve won the lottery. Trust me.  Just do it. Of course if you’re looking for something a little different, you can go ahead and roast it to make kale chips or juice it for the ultimate green juice health fix.


Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 6 servings

You will need

  • 1 tablespoon extra virgin olive oil
  • 1 bunch kale
  • 3 cloves garlic
  • 1 cup toasted slivered almonds
  • 1 lemon
  • 1/4 cup grated parmesan or pecorino cheese
  • salt and pepper to taste


  1. Wash and dry the kale well.
  2. Cut out the spine of the kale and then chop the kale into smaller pieces.
  3. Heat a large skillet, add in the olive oil, garlic until fragrant and then the kale.
  4. Keep an eye on it, mixing every so often, until the leaves soften, about 4-5 minutes.
  5. Remove from heat and place in a mixing bowl with the lemon juice, salt, pepper and toasted almonds.
  6. Toss well, sprinkle with parmesan or pecorino, toss again then sprinkle cheese on top and serve.



  1. Ilana says:

    Kale is so versatile! I also love it in soups or with some sauteed chanterelle mushrooms, roasted butternut squash and bit of Tahini dressing!

What do you think? Let me know!

%d bloggers like this: