Sauteed Kale and Potatoes Recipe

Easy sauteed kale and potatoes recipe using curly kale and seasoned with Old Bay Seasoning. This is an easy side dish for Thanksgiving or any meal.

How often have you heard people say that they can’t eat curly kale?

But, what if you were to serve it with ……

POTATOES?

Now, that’s a game changer, right?!

This recipe will make people love kale immediately!

🛒 Ingredients

Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.

Kale – I love purple kale because it has polyphenols and so much more. But, it’s not as easy to find as curly kale. Both kales are very nutritious and so, use the one you can find.

Potatoes – I used small red potatoes, but you can also use baby potatoes or Yukon gold. The red spuds have Vitamin C, fiber, and minerals. Source: UC Davis.

Old Bay seasoning – This classic seasoning has its roots in New England! It’s a seasoning that used to be used to flavor seafood. However, it is now widely used in other recipes. It’s a blend of amazing herbs that make it so aromatic.

Garlic Cloves – Garlic has emerged as being a really powerhouse ingredient. It’s packed with anti-inflammatory properties, vitamins, and fiber. Source: VCU Health.

Avocado oil – This oil is packed with good fats and it’s easy to cook at medium-high heat. The good fats in it help absorb vitamin A and vitamin E in kale. Source: NHS.UK. Can be subbed with extra virgin olive oil.

🌿 Substitution tip: My first preference is purple kale for this recipe. If you can’t find it, use lacinato kale or curly kale.

🪜 Step-by-step Instructions

To make it easier to explain the process, I have divided the steps into 3 sections. Cooking the potatoes, prepping the kale, and the last step is assembling the recipe. Let me know what you think of this breakdown.

1) Cooking the potatoes

• Peel the potatoes and wash them. Chop the drained potatoes into small pieces (1-inch pieces or about the size of a US quarter).
• In a mixing bowl, add the potatoes, oil, and Old Bay Seasoning. Mix well using a wooden spoon.
• Place potatoes onto a baking sheet in a single layer. Don’t wash the mixing bowl.
• Place the baking sheet in a 400°F (204°C) preheated oven. Cook for 15 Minutes or until fork tender. Remove from the oven and let it cool at room temperature.

2) Prepping the kale

• Take one bunch of kale and put it into a (Affiliate Link) colander. Wash and dry it completely (use tea towel or paper towels) until every bit of water is dried off.
• Take each leaf of kale and remove the tough spine. Don’t worry if you get small pieces of kale in the process.
• Bunch the leaves together and cut them into chiffonade or ribbon shapes.
• Transfer the chopped kale into the mixing bowl that was used for the potatoes. Mix up the kale, so that it soaks up the oil and seasoning.

P/S: Don’t throw away the potato skins and the tough stems of Kale. I love to put them into my (Affiliate Link) countertop compost bin. This one sits on my counter. Love the idea of reducing waste? Check out these 35 Best Sustainable Living Ideas that will help you have less waste.

3) Assembling this fabulous recipe!

• Use a skillet of choice and place it on medium heat. Add the oil and garlic cloves, cooking for about 30 seconds. Add the chopped kale and Old Bay seasoning. Don’t touch it, let it cook by itself.
• Cook the kale until it’s half of its original size and bright green. This should be about 3-5 minutes. Now, mix well and if it looks dry, add 1 Tbsp of water.
• Gather the cooked kale on one side of the pan and heap the potatoes on it.
• Let it cook like that for 2 minutes and then mix everything. Old Bay seasoning is salty enough, but if you like, you can add 1 teaspoon salt. If using red pepper flakes or black pepper, add it now.

Drizzle with lemon juice (optional) mix and serve.

🌿 Leafy vegetables to use instead of kale

• Lacinato kale (AKA Cavolo Nero)
• Fresh greens like spinach
• Collard greens
• Mustard greens
• Brussels sprout tops
• Swiss chard

Don’t like leafy greens mixing with your potatoes? This roasted potato salad is for you because it is made without greens and tastes so good.

🪴 Substitution tip: Any green leafy vegetable can be used in this recipe. Just adjust the Old Bay Seasoning according to its bitterness of it.

❓ Answering common questions

💪 Handy Tip: Tofu or tempeh can add much-needed protein to this meal. I like to add crumbled tofu and tempeh to this recipe.

📦 Storage and leftovers

This recipe is perfect to use in meal prep recipes. It doesn’t take more than 4-5 minutes to get them ready for use over the week. I prefer to use up this sauteed kale and potatoes recipe by the next day or two, but it will be good for 7 days.

Store it in (Affiliate Link) in these glass meal prep containers because they are glass. This way, re-heating them is easy. Reheat in a 200°F (93°C) preheated oven for 5-10 minutes, depending on the portion size.

🍽 How to serve it

These sauteed kale and potatoes recipe is the perfect side dish for your Thanksgiving dinner table and any family dinner. It’s also a great side dish to serve with cauliflower steak or fried rice.

Want a touch of sweetness? Add dried cranberries when serving this kale and potatoes.

Next time you are looking for an easy lunch, this simple recipe can be better than a donut!

👩‍🍳 Try these 6 ingredient recipes

When you want something quick and fuss-free, these quick 6 ingredient recipes are exactly what you need.

• Lemon orzo pasta – 6 ingredients, one pan, and ready in just 17 minutes
• Cilantro lime cauliflower rice – 6 Ingredients, the Instant Pot, and ready in just 15 minutes.
• Za’atar roasted Brussels sprouts – 6 ingredients, one pan, and ready in 20 minutes
• Pan-fried broccoli – Technically 7 ingredients (1 optional), sheet pan, and ready in 12 minutes

Love kale? Check out my kale recipes!

💌 Sharing is caring

Don’t be shy, chime in below in the comments. Let me hear your opinion on this sauteed kale and potatoes recipe. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter, and Instagram.

Sauteed Kale and Potatoes

Rini

Easy sauteed kale and potatoes using curly kale and seasoned with Old Bay Seasoning. This is an easy side dish for Thanksgiving or any meal.

5 from 58 votes

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Prep Time 7 minutes mins

Cook Time 25 minutes mins

Total Time 32 minutes mins

Course Side Dish

Cuisine American

Servings 2 people

Calories 264 kcal

Equipment

• 1 Skillet Cast Iron pan or a wide skillet
• 1 Chopping board
• 1 Chopping knife
• 1 Large mixing bowl

Ingredients

  

1x2x3x

For the potatoes

• 3 small red potatoes Weighs 208g after chopping
• 1 tsp old bay seasoning
• 1 Tbsp avocado oil

For the kale

• 6 cup kale, packed weighs 174g after chopping

Assembling the recipe

• 1 Tbsp avocado oil
• 2 garlic cloves weighs 7g after chopping
• 2 tsp old bay seasoning
• 1 tsp red pepper flakes optional, sub with black pepper

Instructions

 

To make it easier to explain the process, I have divided the steps into 3 sections. Cooking the potatoes, prepping the kale, and the last step is assembling the recipe. Let me know what you think of this breakdown.

1) Cooking the potatoes

• Peel the potatoes and wash them.
• Chop the drained potatoes into small pieces (1-inch pieces or about the size of a US quarter).
• In a mixing bowl, add the potatoes, oil, and Old Bay Seasoning. Mix well.
• Place potatoes onto a baking sheet in a single layer. Don’t wash the mixing bowl.
• Place the baking sheet in a 400°F (204°C) preheated oven.
• Cook for 15 Minutes or until fork tender.
• Remove from the oven and let it cool at room temperature

2) Prepping the kale

• Take one bunch of kale and put it into a colander.
• Wash and dry it completely (use tea towel or paper towels) until every bit of water is dried off.
• Take each leaf of kale and remove the tough spine.
• Bunch the leaves together and cut them into chiffonade or ribbon shapes.
• Transfer the chopped kale into the mixing bowl that was used for the potatoes.
• Mix up the kale, so that it soaks up the oil and seasoning.

3) Assembling this fabulous recipe!

• Use a skillet of choice and place it on medium heat.
• Add the oil and garlic cloves, cooking for about 30 seconds.
• Add the chopped kale and Old Bay seasoning. Don't touch it, let it cook by itself.
• Cook the kale until it's half of its original size and bright green.
• This should be about 3-5 minutes. Now, mix well and if it looks dry, add 1 Tbsp of water.
• Gather the cooked kale on one side of the pan and heap the potatoes on it.
• Let it cook like that for 2 minutes and then mix everything.
• If using red pepper flakes or black pepper, add it now.
• Drizzle with lemon juice (optional) mix and serve.

Notes

* Nutritional information is approximate!
If you are using a food scale, here is the weight info:

– 1 bunch of kale is 174g after spine is removed and chopped into ribbon size
– 3 small potatoes are 208g after skin is removed and chopped into small pieces.
– 2 small garlic cloves weighs 7g after skin is removed and chopped into small pieces. 

TIPS

•  Old Bay seasoning is salty enough, but if you like, you can add 1 teaspoon salt.
  
• My first preference is purple kale for this recipe. If you can’t find it, use lacinato kale or curly kale.
• Tofu or tempeh can add much-needed protein to this meal. I like to add crumbled tofu and tempeh to this recipe.

Nutrition

Calories: 264kcal

Keyword baby sweet potato recipes, Easy Thanksgiving Side Dishes, how to cook kale

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