Lemon and Macadamia Nut Kale

The sweetness of the lemon and the saltiness of the shoyu, combined with the buttery macadamia nuts creates a kale dish that tastes better than you can imagine. Be prepared to eat the whole recipe yourself!

2-4 Servings

Updated: Mon, 05/13/2019 - 9:05pm


  • 1 bunch lacinato kale (about 4 cups)
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons nama shoyu
  • 1 teaspoon olive or coconut oil
  • ΒΌ cup ground macadamia nuts


  1. Wash and tear the kale into bite-sized pieces. In a small bowl mix the lemon juice and shoyu. Set aside.
  2. Heat the oil in a skillet until bubbling. Add greens and stir constantly until bright green and slightly wilted.
  3. Put the cooked kale into a large bowl and toss with the lemon juice and shoyu. Add the ground macadamia nuts. Toss gently, and serve immediately. Enjoy!