This simple and easy sauteed kale salad recipe is a great way to use up hearty greens after they’ve started to go bad. No one will know they’ve started to turn.
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Today is Registered Dietitian Day! Yay for being a dietitian. 4+ years later, I still pinch myself and can’t believe that I found a career path that I love so much & can help others with so early in my life. It’s crazy, crazy great. I’ve written about being a dietitian before, so check that out here, and here. Instead of talking about what I’ve learned this past year and everything I thought I’d share a recipe I use a lot that coincides with this year’s National Nutrition Month theme: to “Go Farther with Food” ie: reduce food waste.
How this Sauteed Kale Salad fits into my lifestyle
Over the past couple years, I’ve had a few big experiences that lead me to increase my awareness of and desire to reduce my food waste. Right now in my life, I just struggle to let food go to waste. I hate throwing it out. To avoid this misery, I’e tried to get creative in the kitchen. And to be honest, part of why I continue to be creative in order to reduce food waste, some of the random dishes I’ve prepared with veggies here & there or something that’s about to go bad have turned out exceptionally!
I’ve found that greens, especially the ones I buy precut (because most of the time that’s the only type I can get myself to eat) go bad so fast. It’s annoying how quickly they go bad. Instead of throwing away a whole bag or stuffing my face with salad 3 meals + 2 snacks/day, I’ll sautee them once they start to go bad. That way I don’t waste the greens and get to eat my greens in a different & delicious way. It’s a win-win. Just takes a minute of creativity & ingenuity.
How it’ll make your life easier
These greens are not only super quick & easy, but they’re a great way to diversify your veggie intake. Regular salads are great, but especially in the winter, they get old fast. This recipe will help you save money, not waste as much food, and get creative. It’s also really versatile, so if you have random leftovers anywhere, you can add them to it. Do you have more leftover veggies? Throw those in. A small portion of leftover protein? Throw it in. Leftover bacon grease from the weekend? Cook these greens in it and your day will be amazing! You get the picture.
Quick Notes on This Recipe
- I cook my hearty greens in a cast iron skillet. It allows the greens to get nice and wilty AND a touch crispy too!
- This is particularly good with hearty greens such as kale & cabbage. Spinach would be great too, even though it’s not hearty. Romaine lettuce and other fresh salad greens won’t be so great
- Bacon pairs really well with this dish, but I didn’t have any on hand, so I didn’t add it
- Sliver the garlic. I listen to the Milk Street podcast and learned that garlic provides different flavors & textures depending on how you prepare it. Slivered garlic gets crispy and crunchy while still distributing garlicky flavor to the greens. It’s really nice (and quicker than mincing.
- Do you wonder what you can eat these greens with? Here are a couple ideas:
- add greens to eggs for a quick breakfast or dinner
- add to lemony pasta + edamame for a delicious & easy vegetarian dish
- pair with pork chops and apples
- add protein + additional vegetables to make a delicious warm salad
Simple Sauteed Greens
- cutting board
- Medium Skillet
- rubber spatula
- 3 tablespoons butter sub olive oil for vegan
- 1/2 onion sliced
- 4 cloves garlic slivered
- 4 cups chopped kale or other hearty greens well dried
- 1 teaspoon lime juice or lemon juice
- parmesan cheese omit for vegan
- salt & pepper
- Heat cast iron skillet over medium heat. Melt butter.
- Once butter is melted, add sliced onions. Cook until slightly softened, about 3-5 minutes. Add slivered garlic, stir 5 times. Add greens and cook until softened and glistening, up to 10 minutes.
- Top with lime juice, freshly grated parmesan cheese, salt and pepper
- Use other hearty greens if you don't like or have kale.
- Use lemon instead of lime
Here are a couple other recipes that focus on using up leftovers/reducing food waste-
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Let’s get chatty:
- Do you struggle to keep greens from going bad?
- What are your favorite ways to reduce food waste?