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Sautéed Kale with Leeks

February 25, 2012

I learned this recipe from the super nice lady who does demos in the Produce Section of the Whole Foods in Cambridge, MA.


  1. One bunch of Kale (in theory any version of Kale works)
  2. One largish Leek
  3. 1/2 box of Baby Spinach
  4. Garlic – 3 cloves, diced (powdered works too, if you don’t want to deal with fresh)
  5. Olive Oil
  6. 1/3 t Ju’s Garlic Salt

This is two bunches of Kale, it should be one.  This is a GIANT leek.  And an unusually small box of Baby Spinach.

First step:  cut leeks into 1/3″ coins (they will separate as they cook, so falling apart now is fine.  And/or you can cut them in half now.)


In GIANT sautee pan, put 1/3 t of Ju’s Garlic Salt, the diced garlic, enough EVOO to sauté Leeks, and Leeks.  (Note:  my pan is much wider than my stove burner.)

Simmer on low heat while you prep the Kale.


Wash Kale, remove stems, cut into chunks.  They will shrink some, you want these to be bite sized pieces when it’s all done.  Some water left on the Kale is good, it will be the source of steam for the cooking.

When Leeks are softening but not soft (they will cook more as you cook the Kale and Spinach) and you don’t want to cook them to the distengrated stage), add the Kale.


Get as much as you can into the pan.   Alternate between covering the pan to steam the Kale and uncovering the pan to turn the pieces so that the Kale touches the bottom of the pan and cooks and the Leeks rotate upward to slow their cooking.

When the Kale has shrunk enough to be manageable, add the Baby Spinach.  Continue to cook until all the greens are bright green and soft.


(Does not make very good leftovers, they become a bit soggy and bitter.)

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