Smoky Kale Recipe

This super-easy Smoky Kale takes just minutes to make! But it delivers a day’s worth of Vitamins A & C, 20% of protein, and a quarter of daily fiber. And it’s a SIDE DISH! You won’t believe how tasty it is!

The sauce for this kale was inspired by and adapted from The Edgy Veg who makes a killer Carrot Bacon!

  • Author: Laura
  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Total Time: 16 mins
  • Yield: 4-6 servings 1x
  • Category: Vegan
  • Method: Stovetop
  • Cuisine: International


  • About 1.5 lb (681g) Kale, any variety (I used 2 bunches Locinato)
  • 3 Tbsp (45ml) Olive Oil or other neutral oil, divided
  • 3 Tbsp (45 ml) Low-Sodium Soy Sauce or Tamari
  • 2 t (20ml) Maple Syrup
  • 1 1/2 Tbsp (23ml) Tahini
  • 1/4 tsp Liquid Smoke
  • 1/4 t Smoked Paprika
  • 1/2 t Garlic Powder
  • 1/4 t Ground Black Pepper

(Optional) Garnishes:

  • Toasted Sesame Seeds
  • Sautéed Garlic slivers
  • Crushed Red Pepper Flakes


Prepare the Ingredients:

  1. Cut the stems out of the kale leaves. Pat the leaves dry and tear or cut into 2-3-inch segments. There will look like a lot of kale, but trust, it loses volume when heated.
  2. Into a small bowl, whisk together the tahini, maple syrup, soy sauce, liquid smoke, paprika, garlic powder, and pepper. Set aside.

Cook the Kale:

  1. Over medium heat, place a large saute pan or castiron skillet. Once pan is hot, add 2 Tbsp of the oil. Place handfuls of the torn kale into the oil, stir a bit, then place more of the kale, stirring as you go, until all of the kale is in the pan. If the pan gets dry, go ahead and add the additional Tbsp of oil.
  2. Continue cooking for about 3-5 minutes more, stirring regularly, until the kale has lost about half or more of its volume.
  3. Pour the bowl of reserved sauce over the kale and cook, stirring, another minute or so.
  4. Place in a bowl, garnish as desired, and serve.


Keywords: kale, sautéed, best, vegan, vegetarian, tahini,

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