[Recipe] Spicy Sauteed Kale (from the Skinny Gut Diet)

I have this great book called The Skinny Gut Diet by Brenda Watson, and it’s all about gut health.


This week, I wanted to share a “flat belly” recipe, so I went right to her book and then tried to look it up online.


Since I couldn’t find Brenda’s recipe online, I took a picture of hers as you see below and found a similar recipe online from someone else.


p.s. Tara…this one’s for you.  😉



The ingredients and recipes are mostly the same, so here they are:



Link to online recipe: Spicy Sauteed Kale from the Cookin’ Canuck


Notes: I am not a fan of non-stick cookware, as it leaches toxins, plus for high heat, olive oil is not preferred. Try coconut or avocado oil.



  • 1 1/4 lb. kale
  • 2 tbsp olive oil
  • 2 green onions, sliced, green & white parts separated
  • 4 garlic cloves, roughly chopped
  • 1 tsp crushed red pepper
  • 1/2 cup vegetable broth
  • 1/8 tsp salt
  • 2 tbsp balsamic vinegar


  1. Remove the stems from the kale, and roughly chop the leaves.
  2. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the white parts of the green onions, garlic, and crushed red pepper, and cook, stirring, for 30 seconds.
  3. Stir in the kale and vegetable broth, cover, and let cook until the kale is just wilted, 3 to 4 minutes.
  4. Season with salt, and stir in the balsamic vinegar and green parts of the green onions. Serve.