This is a print preview of "Kale with Kalamata Olives" recipe.

Kale with Kalamata Olives Recipe
by Salad Foodie

Kale with Kalamata Olives

Kale is hearty and healthy, and often teams in winter soups with potatoes and beans. But in this recipe, based on Deborah Madison’s Vegetarian Cooking for Everyone, it takes center stage. Quick to prepare it is a pleasant change from other green sides. Don’t let the volume of a one pound bunch of kale scare you off - it cooks down!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: a fish filet like salmon


  • 1 bunch kale (about 1 pound)
  • 2 tablespoons olive oil (or more to taste)
  • 1/3 cup pitted Kalamata olives, coarsely chopped
  • 1/4 teaspoon red pepper flakes
  • Salt to taste (optional)
  • 1 lemon, quartered


  1. Bring 1 to 2 cups water to boil in large saucepot.
  2. Remove stems and ribs from kale and cut leaves in large pieces.
  3. Simmer kale leaves covered in saucepot until tender, about 10 minutes, turning or stirring occasionally.
  4. Drain and press out excess moisture with back of spoon.
  5. Toss immediately with the oil, olives, pepper flakes and salt (optional).
  6. Serve with lemon quarters.
  7. Yield 4 each ½ cup servings.