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Lunch recipe · from the recipe book

Sautéed Kale and Spinach with Parmesan

Tender, garlicky kale and silky spinach tossed with toasty pine-free crunch from pumpkin seeds and a nutty Parmesan finish.

Sautéed Kale and Spinach with Parmesan

Ingredients

  • 14¼ cups chopped300 gKalestems removed, leaves chopped
  • 6⅔ cups loosely packed200 gBaby spinach
  • 1½ tbsp20 gOlive oil
  • 4 cloves12 gGarlicthinly sliced
  • ¼ tsp0.5 gCrushed red pepper
  • 3 tbsp45 gWater
  • 3 tbsp25 gPumpkin seeds (pepitas)
  • 2¼ tsp12 gLemon juice
  • ⅓ cup grated30 gGrated Parmesan
  • ¼ tsp0.5 gBlack pepper
  • ⅛ tsp1 gSalt

Steps

  1. Prep first: strip the kale leaves from the stems and chop them, thinly slice the garlic, and keep the spinach, water, lemon juice and Parmesan close by.
  2. Toast the pumpkin seeds in a large dry skillet over medium heat, stirring, for 3 to 4 minutes until they puff and smell nutty; tip them onto a plate.
  3. Add the olive oil to the same skillet over medium heat, then add the garlic and red pepper flakes and cook for about 1 minute until the garlic is pale golden.
  4. Add the kale and the salt, toss to coat, then pour in the water and cook, tossing, for 5 to 6 minutes until the kale is tender and the water has evaporated.
  5. Add the spinach in handfuls and toss for 1 to 2 minutes until just wilted.
  6. Take the skillet off the heat and stir in the lemon juice and black pepper.
  7. Transfer to a serving dish, scatter the Parmesan and the toasted pumpkin seeds over the top, and serve warm.

Contains: Milk.

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

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