Sautéed Kale with Spicy Chipotle Mayo

December 29, 2021

Using one of Primal Kitchen's most mouthwatering condiments, Local Roots proudly presents: an easy weeknight side (or main!) that packs a punch and takes almost no time to put together. This zesty mayo is bolstered by the distinct spiciness of chipotle powder and a note of lime, making it an excellent foil to the hearty leafiness provided by the star of the show: kale. If you're feeling fancy, you can opt to add either diced green apples or sautéed mushrooms to your finished dish. Trying to keep it simple? Not a problem! This recipe was crafted with versatility in mind and can shine in more ways than one! In fact, you've even got the option to make this a zero-waste dish! Just be sure to save the kale stems, and you'll be well on your way to a balanced vegetable broth perfect for later use.  



1 large bunch Local Roots kale

2 Tbsp. Primal Kitchen chipotle lime mayo

4 Tbsp. water

2 Tbsp. Primal Kitchen avocado oil

Salt and freshly ground black pepper to taste



1. Rinse kale, cut into 1 inch pieces and dice kale stems into ½ inch bits.

2. Heat oil in a pan. Add kale leaves and stems, stir kale in pan and cook for a few minutes until kale is soft but develops a nice crispiness.

3. Mix mayo and water together and add into pan. Mix in with kale and add salt and pepper to taste.

4. Once you've reached your desired cooked level of kale, plate and serve cold or warm.


Optional: add in either diced green apples or sautéed mushrooms to your finished dish.

Zero-waste tip: Any parts of the kale you didn't use can be saved to make a veggie broth with later.


This recipe was created by Local Roots recipe contributor Annie Martin at Primal Kitchen.

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