Sautéed Kale with Pan Fried Paneer

This quick and easy Sautéed Kale with Pan Fried Paneer recipe is simple, nutritious, and unexpectedly delicious! If you’re not sure if you like kale, or if you’ve never sautéed it before, you need to try this dish! Lacinato (also known as Tuscan kale) gets sautéed in olive oil, spices, and a little lemon before being tossed with pan fried paneer cheese. It makes for a bright and flavorful vegetarian main meal or side dish.

Author: Cooking with Conks

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 231 kcal per serving

Ingredients

6 ounces - paneer
2 tablespoons - olive oil
a pinch of salt
Cracked black pepper
2 bunches - lacinato kale
½ tsp - onion powder
½ tsp - smoked paprika
1 tbsp - lemon juice
1 tbsp - olive oil
Red pepper flakes
Lemon zest
Salt

Instructions

Heat 2 tbsp olive oil in a pan over medium heat.
Add the paneer and season it with a pinch of salt and some cracked black pepper.
Cook the paneer for 2-3 minutes on each side. The paneer may stick, so watch it closely. If it sticks too much, add another tbsp of oil. It will be done when it is lightly toasted and golden in color.
Remove the paneer from the pan and set aside for later.
Add 1 tbsp olive oil and the kale to the same pan and toss the kale so it begins to wilt.
After about 3 minutes, season the kale with salt, onion powder, smoked paprika, lemon juice, and a pinch of red pepper flakes.
Cook until kale fully wilts down, about another 3-5 minutes.
Remove from heat, add the paneer back to the pan, and toss with the kale.
Serve with a garnish of smoked paprika and lemon zest.

Nutrition