Luna's Pan Fried Kale

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 127.6
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 30.8 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 4.7 g
  • Protein: 4.3 g

View full nutritional breakdown of Luna's Pan Fried Kale calories by ingredient
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Instructions are for a warm vegetable dish. However, this is also good chilled. Instructions are for a warm vegetable dish. However, this is also good chilled.
Number of Servings: 4


    1 bunch Kale, cut from stem and torn into about 1 to 1 1/2 inch pieces.

    1 1/2 Tbs. olive oil

    1 lemon quartered

    20 almonds, roasted and chopped lightly

    Your choice of seasoning blend: I like fresh ground Moroccan blend, but even just salt and pepper are good.


Kale is a very sturdy leaf. I shave the leafy part off by running a knife along the stem at the base of one side of the leaf and then the other. Afterward I tear the leaves into desired sizes.


Prepare kale into a large bowl. Pour in the oil. Massage for 2 or three minutes to coat the kale very well with oil and soften it just slightly. It is ok if not all the kale is covered. But massaging it gets it pretty well coated.

Start heating a large skillet that has a lid or that you can cover in later step. Heat over med-hi heat.

While skillet heats add your seasoning to the kale.

When skillet is hot pour in the kale. Gently stir. You will hear it crackle a little. Then cover for about a min. Stir again. (You'll see some brownish spots developing on the kale. It will do this in spots but it is not burnt- unless your heat is too high, then maybe it is burnt.) Cover again for another minute. Stir again. Kale should be looking very bright and sweaty. You may want to cover one more time just for a minute or less. Stir again. Kale will have more brown spots but for most part still bright and sweaty but slightly softer in texture. It is done. Remove from heat.

Divide into 4 bowls. Drizzle lightly with squeeze of lemon if desired. Top with almonds.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LUNARAEVNWILDER.

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