Skip to main content

The FDA is warning consumers of the risk of methanol contamination in certain hand sanitizers. Learn more (English and Spanish).

Please select your language.

Selecciona tu idioma.

Health library

Back to health library

Kale with peaches and walnuts

View step-by-step instructions Link to step-by-step instructions

Makes 4 servings.


1/4 cup coarsely chopped walnuts

1 1/2 pounds curly kale (about 12 to 14 cups lightly packed, washed and chopped per directions below)

1 tablespoon grapeseed or canola oil

1/3 cup thinly sliced shallots

3/4 cup apple juice

Pinch cayenne pepper

Salt and ground black pepper to taste

1 peach, thinly sliced


  • Preheat oven to 350 degrees.
  • Bring a large pot of water to a boil.
  • Spread nuts in pie pan or on baking sheet. Roast for 5 minutes. Stir, and bake 3 minutes longer. Immediately transfer nuts to a plate to cool, and set aside.
  • To remove hard stem from leafy part of the kale, hold leaf in one hand, upside down and closed like a book. Pull center stalk away from the leaf and down. Tear stemmed kale leaves into 2- to 3-inch pieces; there should be about 12 to 14 lightly packed cups.
  • Add kale to pot of water, pushing it down with a wooden spoon. Cook until kale is bright green and crisp-tender, 3 to 4 minutes. Do not overcook. With a slotted spoon, transfer kale to a colander and set under cold running water to cool. Save as much cooking water as desired to drink and use in soups. It will keep 3 days in the refrigerator, 2 months frozen.
  • A handful at a time, squeeze most of moisture from kale. To chop kale, place clumps on a cutting board and cut crosswise into thin slices.
  • Heat oil in a heavy, medium skillet over medium-high heat. Add shallots, and cook until limp and translucent, 3 to 4 minutes. Add kale, pulling it apart into shreds. Add apple juice, cayenne pepper, salt and black pepper to taste. Stir occasionally for 5 to 6 minutes or until kale is cooked to your taste and most liquid has evaporated.
  • Spoon kale into a shallow, wide serving bowl. Sprinkle on nuts and arrange peach slices over kale. Serve hot or lukewarm.

Nutrition information

Serving size: 1/4 of recipe. Amount per serving: 220 calories, 10g total fat (1g saturated fat), 31g carbohydrates, 8g protein, 5g dietary fiber, 90mg sodium.

Source: American Institute for Cancer Research

Related stories