Smoky Kale Saute | Cook for Your Life
Smoky Kale Saute - Dark leafy greens-Cook For Your Life- anti-cancer recipes

Smoky Kale Saute

Rated 4.5 out of 5
4.5 out of 5 stars (based on 6 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

This Smoky Kale Saute is a quick vegan version of the southern soul food standby that uses kale instead of collards. It makes a great side for any meal, from Roast Chicken to grilled tofu....


  • 2 small bunches kale, washed and tough stems removed
  • ½ cup water
  • 1 tablespoon olive oil
  • 3 cloves garlic, smashed and sliced
  • ½ cup canned or fresh diced tomatoes
  • ¼ teaspoon smoked paprika
  • Sea salt, to taste
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Nutrition Facts


75 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


9 g


3 g


4 g


4 g


327 mg


  1. Put the kale into a pan with the water. Sprinkle with a little sea salt and cover. Bring to a boil and cook until the kale is just wilted and a dark rich green, about 3 to 5 minutes. Remove the kale and run under cold water to stop the cooking. Drain. Squeeze out any excess water, coarsely chop and set aside.
  2. Heat the oil in a sauté pan over a medium heat. Add the garlic and cook until it just starts to turn golden. Add the tomatoes, sprinkle with a little sea salt and cook for 5 minutes.
  3. Add the smoked paprika. Cook stirring for 1 minute. Add the kale. Stir to coat the kale with the tomato and spice. Cook until the kale has heated through. If the pan looks dry, add ¼ cup of hot water to the pan and cook stirring until it has evaporated. Serve immediately.

Chef Tips

Use either canned or fresh tomatoes to make this. If you use canned, bag and freeze the rest of the can for another meal. If you use fresh, don’t bother to peel them.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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