We’ve all been there, bought a nice leafy green bunch of kale thinking “this is the day I start eating like a yogi”, but then went home, chucked the kale into the fridge, and ordered takeout. And a week later while rummaging around the fridge for something else you come across your kale. The kale is looking wilted, but don’t throw it out just yet! The wilted kale recipe we have today is going to put it to good use with the added goodness of beans and vegetables.

Wilted Kale and Lentil Salad Recipe

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 356 kcal


  • 1 bunch wilted curly leaf kale
  • 1 cup brown lentils
  • 1 medium sweet potato, peeled
  • 1 red onion, cut into thick slices
  • 1/4 cup olive oil, divided into halves
  • 1 clove garlic, minced
  • 1 tbsp apple cider vinegar
  • Sea salt and black pepper to taste
  • 1 tsp ground cumin

Optional add-ins

  • 1 tsp cayenne pepper
  • Freshly chopped cilantro for garnish
  • 1 cup grape tomatoes, sliced
  • 1 lemon, cut into wedges


  • Preheat your oven to 400 degrees F
  • Put the peel sweet potato on a cutting board and dice it into 1-inch cubes
  • Arrange the chopped sweet potato and onion in the tray
  • Pour 2 tablespoons of olive oil over the veggies, sprinkle with salt and pepper, and toss them to evenly coat
  • Pop the tray into the oven and let the vegetables roast for about 30 minutes
  • When the vegetables are tender or their edges have slightly turned brown, remove the tray from the oven
  • In a pot, add water and bring it to a boil whilst cleaning out any debris from the uncooked lentils
  • Add lentils to boiling water, after a few more boils, lower the heat and let the mixture simmer for 20 to 25 minutes
  • With a spoon, take out a couple of lentils to check if tender
  • Turn off the stove and drain the lentils, you may pour back the cooked lentils into the same pot
  • Meanwhile, remove the kale leaves from their stems and tear them into bite-sized pieces, place the kale in a bowl and rinse well
  • In a large pot add oil and minced garlic, place on the stove, and turn on flame
  • Cook the garlic for 2 minutes over medium to low heat and add the kale, cook till kale has further wilted
  • Add lentils, sweet potato, onions, and seasonings to the pot and stir well
  • Turn off flame and give everything another good toss
  • Place the salad into a bowl and put it in the fridge
  • Serve a chilled wilted kale salad with cilantro and lemon wedges as garnish

Tips for this recipe

  • You can store this salad in an airtight container and refrigerate, it will last a week
  • The salad is best served cold as the flavors are subdued when hot
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And you’re done! Wilted Kale never has to go to waste again! If you’re still wondering how to revive some limp greens, add ice cold water to a bowl and completely submerge the greens in it. Remove from the water bath after 30 minutes and voila, your greens are re-hydrated and fresh!

Side Dishes

A high-carbs meal along with a salad never hurt anyone’s diet, try the Almond Milk Mac and Cheese, it’s delicious! Looking to merge unique flavors? Have a look at the Spinach Feta Chicken Longhorn Recipe. It makes a great meal with wilted kale salad. I love a nice juicy protein with my salad, which is why Wegmans’ Salmon Recipe goes so perfectly with Wilted Kale! A nice sugary drink like Bubble Tea and Peanut Butter Banana juice will wash out the after-taste of kale. There’s no harm in a little indulgence, especially if it’s the healthy kind, a nice slice of Almond Fudge after a serving of Wilted Kale Salad makes my day!

Recipes to Check Out

Kale is a food that is steadily gaining popularity, it’s healthy food so have a look at these healthy recipes:

So, if you give this wilted kale salad recipe a try, do let us know how it turned out.