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Mexican Kale & Tomatillos in just 10 minutes!

Mexican Kale & Tomatillos

By Chef Katie Mae 

Makes 2 servings | Ready in 10 minutes | Stores 4 days in fridge



  • 1 onion, sliced thinly
  • 1 jalapeno or serrano pepper, deseeded and diced (keep seeds for extra heat)
  • 6 garlic cloves, minced
  • 12 tomatillos, husked and sliced
  • 1 bunch of kale, sliced thinly
  • 2 tablespoons lime juice
  • ½ cup diced cilantro
  • ½ avocado, diced



  1. Add the onion, jalapeno, and garlic to a large sauté pan or skillet. Cover and dry-sauté over medium-high heat for a few minutes, stirring occasionally.
  2. Add the tomatillos and kale and dry-sauté for about 5 minutes. The tomatillos should be softened and the kale should be tender.
  3. Turn off the heat and stir in the lime juice and cilantro.
  4. Top with avocado just before serving.



This makes an excellent summer side dish or topping for items like a baked potato or tacos. Feel free to add your favorite bean, grain, and/or starchy vegetable to make it a more filling dish on its own.


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