Cooked Kale Salad

A bowl of cooked kale salad with beans, diced avocado, and sesame seeds.

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5 from 8 votes

This sautéed kale salad with beans and avocado is a delicious, healthy lunch and a delightful way to enjoy kale! We love making this sautéed kale with garlic and sesame to serve as a side, but it can easily be turned into a complete meal by adding protein-packed pinto beans, creamy avocado chunky, calcium-rich tahini, and served atop a filling bed of quinoa (or rice).

Prep Time10

Cook Time7

Total Time17

Course: Lunch

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 538kcal

Author: Michelle Cehn

Ingredients

1 tablespoon toasted sesame oil
2 large bunches curly kale rinsed, stems removed, and roughly chopped into bite-sized pieces.
¼ teaspoon garlic powder or two large cloves of garlic, minced
¼ teaspoon sesame seeds white or black
¼ teaspoon salt adjust to personal taste
¼ teaspoon red pepper flakes
1 can pinto beans rinsed and drained
1 avocado diced
2 tablespoons tahini
2 cups cooked quinoa optional

Instructions

In a large sauté pan over medium heat, add the toasted sesame oil.
Once hot, add the chopped kale and toss it with the oil using a spatula.
Add the garlic powder (or fresh minced garlic), sesame seeds, salt, and red pepper flakes and mix it evenly with the kale.
Cook for about 5-7 minutes, regularly tossing frequently to prevent burning. Remove from heat.
Mix in pinto beans and diced avocado and serve atop quinoa (if desired). Top with a generous drizzle of tahini and enjoy!

Notes

Tahini Tip: Is your tahini too thick to drizzle? Mix in a tiny bit of water to thin it out.
Storing Leftovers: Any leftover sautéed kale salad can be be stored in a covered container in the fridge for a day or two. After that, it's much better to make a fresh batch. If possible, try to keep the kale and other individual ingredients separate when storing because it will help a lot when re-heating.

Nutrition