Sautéed Kale with Pan Fried Paneer

This quick and easy Sautéed Kale with Pan Fried Paneer recipe is simple, nutritious, and unexpectedly delicious! 

If you’re not sure if you like kale, or if you’ve never sautéed it before, you need to try this dish! Lacinato (also known as Tuscan kale) gets sautéed in olive oil, spices, and a little lemon before being tossed with pan fried paneer cheese. It makes for a bright and flavorful vegetarian main meal or side dish.

In Defense of Kale

Kale is a leafy green that is packed with nutrients. It has an earthy flavor and a sturdy texture, and it’s great in soups, salads, and sautes. We love kale, but we know that not everyone feels the same way about this versatile vegetable. It has a reputation for bitter and un-fun, the kind of food that people eat only to be healthy. 

But, we want to argue that kale can absolutely be fun and flavorful. Its bitterness can be easily tamed with a little heat and lemon. We like to add smoked paprika, crushed red pepper, onion powder, and pan fried paneer.

What is Paneer?

Paneer is a fresh Indian cheese made from milk that is curdled with acid and heat. It’s mild in flavor and has a squeaky and moderately firm texture, slightly less firm than typical cheese curds. You’ll often find it in Indian curries like paneer tikka masala. 

We’ve chosen to add it here to provide a creamy balance to the bitter, lemony greens. It’s also a non-melting cheese, which helps it develop crispy edges and even more flavor when pan fried. 

Possible Substitutions

Some supermarkets and specialty stores carry paneer, and you may also be able to find it online. If you can’t find paneer, you could substitute it with another firm cheese. For substitutions, we suggest: 

• Halloumi – halloumi is another firm, non-melting cheese that would be excellent with sautéed kale. It can be saltier than paneer, though, so be cautious about how much salt you use to season the kale. 
• Cheese curds – cheese curds are typically firmer than paneer, but they would have a similar effect on the flavor of sautéed kale. 
• Queso panela – panela is another cheese that, like paneer, doesn’t melt. It’s firm and can be pan fried, making it a great substitute for the paneer in this dish. 

We’ve seen some people suggest feta as another possible substitution, but with its strong briny flavor, we think one of the other cheeses above would be a better option.

Ingredients in the Sautéed Kale with Pan Fried Paneer

To make this super flavorful and simple dish, you’ll need the following ingredients:

• Kale – for this kale-centric dish, you’ll obviously need kale! We love using lacinato (Tuscan) kale here because we prefer its texture and flavor, but standard curly kale would also be great. 
• Spices – smoked paprika, onion powder, crushed red pepper, salt, and pepper give the sautéed kale tons of flavor.
• Lemon – lemon juice and an optional garnish of lemon zest make the sautéed kale taste bright and fresh. 
• Paneer – we like Sāch brand, but feel free to use whatever brand of paneer you prefer. 

How to Make Sautéed Kale with Pan Fried Paneer

We love how simple this dish is and how quickly it comes together. You can make it all in one pan, cooking the paneer first, then the kale, and then combining them. 

First, heat 2 tablespoons of olive oil in a pan over medium heat. Add the paneer to the pan and season it with a pinch of salt and some cracked black pepper. Cook the paneer for 2 to 3 minutes on each side. The paneer may stick to the pan, so watch it closely. If it sticks too much, add another tbsp of oil. It will be done when it is lightly toasted and golden in color. Remove the paneer from the pan and set aside for later.

Add another tablespoon of oil and the kale to the same pan and toss the kale so it begins to wilt. After about 3 minutes, season the kale with salt, onion powder, smoked paprika, a pinch of red pepper flakes, 

and lemon juice. Cook the kale until it fully wilts down, about another 3 to 5 minutes. 

Remove the pan from the heat, add the paneer back to the pan, and toss it with the kale. Serve the sautéed kale and paneer with a garnish of smoked paprika and some lemon zest.