Kale with Nutmeg and Honey



Serving size

4 ounces
15 Minutes

This recipe can be multiplied, keeps well, and makes a good addition to sandwiches, salads and egg dishes.

Kale with Nutmeg and Honey


1 tsp. Olive oil
8 ounces Kale, raw (thinly sliced crosswise)
2 tsp.. Honey
1/4 tsp. Ground nutmeg
1/8 tsp. Salt
1 to taste Black pepper


Heat oil over high heat in a large non-stick skillet. Add the kale and cook, tossing frequently.

As it begins to wilt, add the honey, nutmeg, salt and pepper.

Cook until the kale is very hot, stirring frequently.

When the kale is wilted, but still bright green, it is done. This should take only about 2 minutes.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

One of the great things about kale is that it cooks so quickly and you can use almost any flavors with it – honey, maple syrup, olive oil, sesame oil, spicy flavors or sweet ones.

"Kale is a leafy vegetable that is bold and bitter, but it's packed with vitamins and minerals. You can juice it like you would carrots, putting whole stalks into a vegetable drink. It'll boost your greens and your energy levels."

Chi Lang, Chef