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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

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