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Sautéed Kale and Shallots with Purple Asparagus and Buttery Toasted Breadcrumbs
5 from 2 votes

Sautéed Kale and Shallots with Purple Asparagus and Buttery Toasted Breadcrumbs

Learn how to cook Purple Asparagus with kale and shallots in this healthy recipe!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Servings: 2 servings
Calories: 606kcal


  • 3 cups prepared brown rice - or other favorite grain like quinoa, frekkeh, farro
  • 1 tablespoon olive oil
  • 3 large shallots - diced
  • 3 cloves garlic - minced
  • Pinch of salt + pepper
  • 1 pound asparagus - ends trimmed and cut into 1-inch pieces
  • 1 bunch kale - stems removed and chopped
  • 1 tablespoon soy sauce
  • ½ cup breadcrumbs
  • 1 tablespoon butter - or coconut oil for vegan option
  • Tahini - for serving


  • Heat olive oil in a large skillet over medium high heat. Once hot, add the diced shallots and saute for 4-5 minutes, or until soft and just starting to brown (not burn). Add the minced garlic plus a pinch of salt and pepper to the shallots and stir to combine. Continue to cook for an additional minute.
  • To the same skillet mix in the asparagus and the chopped kale with the shallots and add the soy sauce. Continue to cook, stirring occasionally, until the kale has wilted and the asparagus is cooked to your preference.
  • Divide the cooked rice between two bowls and top with the sautéed kale and asparagus.
  • Return the skillet back to medium heat and add 1 tablespoon of butter. Stir in the breadcrumbs and toast for approximately 1-2 minutes (watch closely) or until golden brown. Remove from heat and sprinkle over the asparagus.
  • Serve with a dollop of tahini or hummus, if desired and a squeeze of fresh lemon juice.


Calories: 606kcal | Carbohydrates: 101g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 781mg | Potassium: 835mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4735IU | Vitamin C: 51.3mg | Calcium: 188mg | Iron: 11.6mg
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