Sauteed Southern Kale

Sauteed Southern GreensKale is probably my favorite vegetable in the entire world. Besides being delicious, it is one of the most nutrient dense vegetables you can find. One serving has 210% of the RDA of Vitamin A and 130% of your daily Vitamin C requirements.


Andy, Amanda, myself, Marla, and Jeff. These guys are so awesome!

Last month I went to Yardbird Southern Table & Bar with awesome South Florida based paleo blogger The Curious Coconut (Amanda Torres) and Paleo Porn (Marla and Jeff Saris, Chicago). I was so surprised how easy it was to talk to these guys, whom I had never met. In the future I think Amanda and I will try to get a Miami Paleo group together for a meet-up night.

The food was TO DIE FOR. They have a great gluten-free menu that they don’t advertise online but have printed out for any guest who has a gluten intolerance. We didn’t feel depraved at all because it was pretty much the same menu but with alterations. One of the sides we got was their Sauteed Southern Kale.  Ever since, I have been obsessed with recreating it! Now, I actually know a few people that work at Yardbird so I could have commissioned a culinary espionage mission, but that would be cheating and taking away all the fun.  Besides, after a few tries I think I’ve come up with a version that’s not just as good, but actually better than the one I ate that night.

Sauteed Southern Kale

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 4 servings

Sauteed Southern Kale


  • 16 oz Kale, stemmed and roughly chopped
  • 3-4 slices of slab bacon, finely chopped
  • 5 cloves garlic, minced
  • 1/2 tbsp Red Wine Vinegar
  • 1 Pinch Cajun's Choice Brand Spice
  • 1/2 tsp sea Salt


  1. Stem, wash, and roughly chop the kale.
  2. Add salt to a large stockpot of water and boil the Kale for 2 minutes.
  3. Drain the Kale in a colander and set to the side.
  4. Finely chop the bacon then fry in a saute pan over medium heat until crispy.
  5. Remove the bacon, reserving for later, and add the Kale to the pan.
  6. Immediately add the Vinegar, minced Garlic, and Cajun Spice and toss and stir while it cooks down (about 5 minutes).
  7. About a minute before you want to take it off the stove, add in the bacon and mix well.


De-stemming Kale is easy. Just grab hold the bottom of the stem and run your hand up the top as seen in this video

If you are using bagged Kale, it comes pre chopped but the stems are mixed up in there too. So you'll need to pick through the bag and take out the large stems. This adds about 8 minutes to the process.

If you don't have Cajun's Choice Brand Spice, just sub half a pinch of Cayenne Pepper and half a pinch of Salt.

You can play with the amount of vinegar you add to the greens depending on your personal tastes. 1.5 Tablespoons is were I like it, but if you want start with 1 Tablespoon and you could go all the way up to 2 Tablespoons if you really like that Vinegary bite.

Fast and Easy Paleo Recipes


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