Easy Side Dish: Sautéed Broccolini & Kale

Sauteed Broccolini & KaleDavid and I spent 6 days in Manhattan last week. Like I always do when I’m traveling, the first thing that I did after dropping off suitcases in the hotel room was to check the Happy Cow app for vegan and vegetarian restaurants in the area. I’m surprised my phone didn’t start hissing and smoking from the excess of output. There were pages and pages of options – all within a walkable area. For a person coming from a state with TWO vegan restaurants, it was an embarrassment of riches. I didn’t even know where to start.

Easily one of the best parts of travel is dining out at amazing restaurants. I love food that stimulates the senses in every way, food that not only tastes fantastic but also leaves you wondering, “How on earth did they do that?”

I’ll be writing all about stomping the New York City pavement in a future post, but this one is about coming home again. After days of traveling and indulging in rich, complex dishes, I find that when I come home, I’m ready for simplicity. I want something light and green and easy. I often crave dark kale salads or lightly steamed greens.

Sauteed Broccolini & Kale - an easy vegan side dish that takes just minutes to makeOne of my favorite side dishes of late fits the bill perfectly – sautéed broccolini & kale. This dish combines two of my favorite vegetables and gives some added texture and crunch to your average cooked kale. The flavors play well together and make for a great side dish with baked tofu or alongside garlic butter noodles.

As wonderful as it is to see the world, there’s something comforting about coming back to your simple slice of it.

Sauteed Broccolini & Kale - an easy vegan side dish

Sautéed Broccolini & Kale


  • 1/2 teaspoon extra virgin olive oil
  • 2 large cloves garlic, minced
  • 1 bunch (about 11 ounces) broccolini, cut into one inch pieces with ends removed
  • 2 Tablespoons water
  • 1 bunch curly kale, leaves removed from ribs and roughly chopped
  • Pinch of salt


  1. In a large skillet, bring extra virgin olive oil to a medium heat and sauté garlic for a couple of minutes, until fragrant.
  2. Add broccolini to the skillet and sauté for a minute more. Add water to the skillet and cover for about 3 minutes, allowing the broccolini to steam.
  3. Once most or all of the water is gone, uncover the skillet and add chopped kale. Evenly combine the kale with the broccolini and sauté for a few minutes more, until the kale is soft and wilted.
  4. Add a pinch of salt and serve warm.

A month of foods that make me feel like coming home - Cadry's Kitchen

Kale + Avocado = Guac-Kale-Mole

Kale guacamoleAs I wrote a couple of weeks ago, when I visited Whole Foods in Omaha I made an exciting discovery that paired two of my all-time favorite ingredients – avocados and kale. They put them together along with onions and garlic for a spin on guacamole called guac-kale-mole. You know I love a good food pun almost as much as I love avocado itself.

David and I easily finished off our tub of guac-kale-mole, and I was set on making my own version when I got home. I tend to play fast and loose with guacamole, following no particular recipe and adding onions, garlic, cilantro, lime juice, and salt to taste. I hold back on spices, because I don’t want to mask avocado’s delicate flavor. I’d rather have those spices shine in the other parts of the meal (like the beans, rice, or seitan) and let the avocado be elevated without being overwhelmed. Sometimes I’ll add tomatoes, bell peppers, or even mango depending on my mood. But let’s face it, when avocado is involved, there’s no wrong answer.

Take your guac up a notch with Guac-Kale-Mole!Holy guac-kale-mole!  This delicious kale guacamole elevates snack time.So on a recent Taco Tuesday, along with our favorite chickpea tacos, I made guac-kale-mole and served it with chips. It was every bit as delicious as the one I first tried in Omaha, and actually even better since it was fresh and full of chunky avocado like I like. If you’re a kale fan like I am, you’re sure to love this one. The kale in this guacamole blends into the flavors beautifully without dominating. It just adds a little somethin’-somethin’ in taste and bite.

Elevate your guacamole by adding kale!

Guac-Kale-Mole (Kale Guacamole)

Serving Size: 2-4


  • 1 leaf curly kale with rib removed, roughly chopped
  • 1 heaping tablespoon onion, roughly chopped
  • 1 small clove garlic, minced
  • 1 Tablespoon cilantro leaves
  • 5-6 pickled jalapeño slices, roughly chopped
  • 2 ripe avocados, pits removed
  • 1-2 teaspoons freshly-squeezed lime juice
  • Pinch of salt


  1. In a food processor, process kale for a few seconds until broken down.
  2. Add onion, garlic, cilantro, and jalapeño. Process for about 20 seconds until combined in small pieces.
  3. Scrape down the sides and add in the flesh of two avocados, one teaspoon of lime juice, and a pinch of salt. Blend until fully combined, stopping to scrape sides if necessary.
  4. Taste and add more lime juice or salt, if desired, and combine. Serve immediately with chips, tacos, burritos, or anywhere guacamole is needed.

One more thing!  I am so excited to be over at Pickles & Honey today as part of Amanda’s 10 Questions series, in which she interviews bloggers on the topics of veganism, blogging, and happiness. Pickles & Honey has been one of my favorite blogs for years, and I love how Amanda covers such an interesting variety of subjects from food politics, to book and film reviews, to mouthwatering recipes, and maybe best of all, a regular photo series featuring her doggie family. I’ve been enjoying all of the interviews Amanda has done so far, and so I was delighted when she asked me to take part. Pop over there and say hi!

Update:  Meredith over at Kale Crusaders made the most adorable cartoon summation of this recipe.  You owe it to yourself to check it out for yourself!