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Lunch recipe · from the recipe book

Garlicky Sautéed Kale and Spinach with Herbs

Tender, glossy greens with golden garlic, a hint of chili and bright lemon, finished with fresh parsley and toasted pumpkin seeds for crunch.

Garlicky Sautéed Kale and Spinach with Herbs

Ingredients

  • 14¼ cups chopped300 gKalestems removed, leaves chopped
  • 6⅔ cups loosely packed200 gBaby spinach
  • 1½ tbsp20 gOlive oil
  • 5 cloves15 gGarlicthinly sliced
  • ¼ tsp0.5 gCrushed red pepper
  • 1 tsp1 gDried thyme
  • 2½ tbsp40 gWater
  • 1 tbsp15 gLemon juice
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 3 tbsp24 gPumpkin seeds (pepitas)
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: strip and chop the kale, slice the garlic, chop the parsley and rinse the spinach.
  2. Toast the pumpkin seeds in a large dry skillet over medium heat for 3 to 4 minutes until they pop and smell nutty, then move them to a plate.
  3. Add the olive oil to the same skillet over medium heat, then add the garlic and cook 1 to 2 minutes until pale golden.
  4. Stir in the red pepper flakes and thyme for 15 seconds.
  5. Add the kale and toss to coat, then pour in the water, cover and cook 4 to 5 minutes until the kale is tender.
  6. Uncover, add the spinach in handfuls and toss until just wilted, about 2 minutes.
  7. Season with the salt and black pepper, then stir in the lemon juice and parsley.
  8. Spoon onto a platter and scatter the toasted pumpkin seeds over the top to serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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