Sauteed Kale With Peanut Sauce 4.000

Deb Lindsey for The Washington Post

Dec 31, 2016

Just when you thought kale had achieved its zenith, here's a different and winning way to prepare it quickly. The sauce does not have the expected Asian flavor, which we found to be a nice change.

Serve with grilled chicken or fish.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 tablespoons natural creamy peanut butter
  • 2 teaspoons liquid aminos (may substitute low-sodium soy sauce)
  • 1/4 cup no-salt-added vegetable broth, or more as needed
  • 1/4 teaspoon ground coriander
  • Pinch chili powder
  • Pinch ground cumin
  • 1 tablespoon toasted sesame oil
  • 1/3 large yellow onion, chopped
  • 1 clove garlic, chopped
  • Leaves from 1 bunch kale (no stems; about 8 ounces)


Whisk together the peanut butter, liquid aminos, broth, coriander, chili powder and cumin in a medium bowl. The consistency should be that of heavy cream; if it’s thicker than that, add more broth.

Heat the oil in a large, nonstick saute pan over medium heat. Once the oil shimmers, stir in the onion and garlic; cook for 3 to 5 minutes or until softened, then add the kale. Cook for about 3 minutes or just until the leaves have wilted.

Add the peanut sauce; toss until the kale is thoroughly coated. Serve hot.

Rate it

Recipe Source

Adapted from “The Endurance Training Diet & Cookbook: The How, When, and What for Fueling Runners and Triathletes to Improve Performance,” by Jesse Kropelnicki (Harmony Books, 2017).

Tested by Jessica Weissman.

Email questions to the Food Section.

Email questions to the Food Section at