Braising kale in salsa and topping it with cheese makes a delightful side dish for your favorite Mexican meal. Different brands of salsa have varying amounts of sodium. Sometimes prepared fresh salsa is the lowest. Source: EatingWell Magazine, September/October 2011

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add kale and toss until bright green, about 1 minute. Stir in salsa and water. Reduce heat to maintain a simmer; cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Serve sprinkled with cheese.



Notes: Choose organic kale when possible. Nonorganic can have high pesticide residue.

Cotija cheese, also called queso añejo or queso añejado, is a salty aged Mexican cheese with a crumbly texture. Find it near other specialty cheeses or at Mexican grocery stores.

Nutrition Facts

161 calories; 7.1 g total fat; 2.2 g saturated fat; 9 mg cholesterol; 459 mg sodium. 649 mg potassium; 22.2 g carbohydrates; 5.6 g fiber; 8 g sugar; 7.1 g protein; 38548 IU vitamin a iu; 118 mg vitamin c; 37 mcg folate; 260 mg calcium; 3 mg iron; 53 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Tasty and satisfying Looking for a quick side dish that is appealing to most tastes. I loved how easy it was to make and I won't even need to refer back to the recipe to make again. I used feta cheese because I had that and it went well with this. My house prefers cooked kale and this made the kale soft for the most part. Good days later too. I would add more salsa as I ate it. Top of list currently for my use of kale. Pros: Simple few ingredients healthy Read More
Rating: 3 stars
Try with bacon.... I really love kale but have not paired it with salsa. I'll give it a try...I almost always add some bacon to mine & not sure i can give that up! Read More