• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipe Index
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Summer Recipes
  • Recipe Index
  • About Us
  • Shop
  • Services
  • Contact
×

Home » Veggie Side Dish Recipes

Kale with Mushrooms

Published: Sep 28, 2018 · Modified: Mar 8, 2022 by Brooke · This post may contain affiliate links, which can earn us a commission.

1935 shares
Jump to Recipe Print Recipe
bowl of sautéed kale with mushrooms
holding a bowl of sautéed kale with mushrooms

Kale is a superfood, so it's a wise choice to add it to your diet. Why not try our tasty, healthy, and quick to make kale with mushrooms recipe?

Need more side dish inspiration? Try our sauteed beet greens or green beans and mushrooms. Serve with our creamy chicken noodle soup for a healthy dinner.

sauteed kale with mushrooms in a white bowl
Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Expert Tips
  • Recipe
  • Comments

Ingredients

glass bowls of ingredients for sauteed kale and mushrooms

Our kale and mushroom recipe takes pantry staples that are easy to find at your local grocery store. Let's talk about the key ingredients.

  • Aromatics: We used freshly minced garlic, roughly 6 large cloves.
  • Vegetables: We used fresh kale and white button mushrooms.
  • Liquid: We used low sodium chicken stock.
  • Acid: We used white wine vinegar.
  • Spices: We used salt and black pepper.

How to Make

Gather all the ingredients for our sauteed greens and mushroom recipe.  Quarter the mushrooms, mince the garlic, and measure out the liquids (oil, chicken stock, and vinegar).

sauteeing minced garlic and kale in a pot
  1. Sauté the garlic in the oil until fragrant.
  2. Slowly add the greens a little at a time, and toss it with the oil and garlic.
sauteed kale with a pan of sauteed mushrooms

3. Stir in the chicken stock, then cover and cook for 5 minutes.

4. While it is cooking, melt the butter in a large saucepan and sauté the mushrooms until they are golden brown and the liquid has evaporated.

person adding salt and pepper to sauteed kale and mushrooms

5. Uncover the pot.  Cook for one minute, or until the stock has been evaporated.  Remove from the heat and add the mushrooms. Add the vinegar, salt, and black pepper.  Stir until well mixed.

6. Transfer it to a serving bowl and serve hot as a side dish or over pasta for a quick weeknight meal.

Recipe FAQs

Is sauteed kale healthy?

Yes, it is very high in vitamin C and a good source of minerals, calcium, potassium, and magnesium. It is also high in vitamin K and lutein while promoting healthy digestion. In a one-cup serving, there are 228 calories and 14.9 g of carbs. For more nutritional information, scroll past the recipe card.

How do you cut kale for cooking?

Start by stacking three leaves on top of each other and line up the stems. Next, fold the leaves in half with the top of the leaves facing in. Then cut the stems out and discard them. Re-stack the leaves, roll them up, and slice them into 1-inch strips.

Can you eat kale stems?

Yes, you can but they do tend to be quite tough and fibrous and we find sauteed works best by removing the stem.

How do you cook kale so it is not tough?

It needs to cook longer than other similar greens such as spinach. Adding liquid to the pan, such as the chicken broth in our recipe helps the greens cook and soften, making it tender and delicious!

Expert Tips

  • Save time by using kale that is pre-cut and pre-washed.
  • Want flexibility? Swap out different kinds of vinegar or oil.
  • Want it spicy?  Add red pepper flakes with the garlic.
  • Try other add-ins such as bacon, Parmesan cheese, or onions.
  • Make this a meal by serving it over pasta.

More Side Dishes You'll Love

  • plate of sauteed beet greens with a fork
    Sautéed Beet Greens
  • six bowls of bell peppers cut in different ways.
    How to Cut Bell Peppers
  • four bowls with different styles of cut green onions.
    How to Cut Green Onions
  • cabbage wedges on a yellow platter
    Roasted Cabbage Wedges

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

white bowl of kale and mushrooms

Kale with Mushrooms

Kale with mushrooms is a healthy recipe for families looking for an easy side dish.  It’s low carb, clean eating, and tastes amazing.  Reap the great health benefits of this green veggie tonight by filling up a bowl with orzo pasta and topping it with this simple recipe.
3.7 from 3 votes
Print Pin FavoriteSaved! Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 23 minutes minutes
Servings: 4 cups
Calories: 241kcal
Author: Brooke & Emma

Ingredients
 

  • 3 tablespoons olive oil
  • 4 teaspoons garlic, minced (about 6 cloves)
  • 2 tablespoons unsalted butter
  • 1 pound button mushrooms, quartered
  • 1 pound kale, rinsed and cut into pieces
  • 1 cup low-sodium chicken stock
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ tablespoons white wine vinegar

Instructions

  • Heat the olive oil in a large Dutch oven, then sauté the minced garlic until fragrant, about a minute.
  • While the olive oil is heating up in the Dutch oven, melt the butter in a large frying pan.  Add the mushrooms and cook over medium-high heat until the mushrooms are golden brown and all the liquid from the mushrooms has evaporated.
  • Once the garlic is done, stir in the greens a little at a time.  Pour in the chicken stock, cover, and cook for 5 minutes over medium-high heat.  The kale will significantly reduce in volume and will turn a bright green.
  • Uncover the pot and cook for another minute, or until the chicken stock has evaporated.
  • Remove from the heat and season with salt, black pepper, and white wine vinegar.  Add the mushrooms and toss until well combined.  Serve as a side dish or mixed in with orzo pasta.

Notes

  • Use kale that is pre-cut and pre-washed to save time.
  • Swap out different kinds of vinegar or oil for a slight variation.
  • Want it spicy?  Add red pepper flakes with the garlic.
  • Try other add-ins such as bacon, Parmesan cheese, or onions.
  • Make this a meal by serving these greens and mushrooms over pasta.

Nutrition

Serving: 1cupCalories: 241kcal (12%)Carbohydrates: 15g (5%)Protein: 10g (20%)Fat: 18g (28%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 15mg (5%)Sodium: 216mg (9%)Potassium: 986mg (28%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 11507IU (230%)Vitamin C: 139mg (168%)Calcium: 184mg (18%)Iron: 3mg (17%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!

Our kale and mushroom recipe was originally published on September 28, 2018 and was updated with resized photos and content on June 17, 2022.

« Cheesy Corn Casserole
Southern Skillet Fried Apples »

Reader Interactions

Comments

  1. Alex

    April 06, 2020 at 6:36 am

    5 stars
    The kale is chewy and the vinegar adds a pop of sweet and sour. It has an indescribably good flavor with the garlic!

    Reply
    • Emma

      April 06, 2020 at 7:00 am

      Glad you enjoyed it, Alex! I love the vinegar in this dish, too.

      Reply
  2. Beth

    April 06, 2020 at 6:35 am

    5 stars
    The sauteed kale is juicy and chewy. The garlic is a nice accent, along with the mushrooms. It is a really nice side dish!

    Reply
    • Emma

      April 06, 2020 at 7:00 am

      Garlic and kale is always a delicious combination! So glad you enjoyed this dish, Beth!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies with brown hair smiling in a kitchen.

Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

More about us →

logos of newspapers and companies that featured Savor the Flavour.

Celebrate Summer with a Virgin Strawberry Daiquiri

two glasses of virgin strawberry daiquiri

Summer Recipes

  • ploughman's lunch arranged on a wooden cutting board
    How to Make a Ploughman's Lunch
  • person holding a glass of piña colada
    Virgin Piña Colada
  • bowl of sweet corn chowder with a wooden spoon
    Panera Summer Corn Chowder Copycat
  • two glasses of watermelon slushie with a bowl of watermelon
    Watermelon Slushie Mocktail
  • bowl of Chick-fil-A southwest salad
    Copycat Chick-fil-A Spicy Southwest Salad
  • two glasses of frozen virgin lime margarita
    Frozen Virgin Margarita Recipe

Popular Posts

  • two blue lagoon mocktails with lemon slices
    Blue Lagoon Mocktail
  • bowl of kale crunch salad
    Copycat Chick-fil-A Kale Crunch Salad
  • ploughman's lunch arranged on a wooden cutting board
    How to Make a Ploughman's Lunch
  • person drizzling avocado lime ranch off of a spoon
    Avocado Lime Ranch - Chick-fil-A Copycat
  • white bowl of bell pepper salad
    Bell Pepper Salad Recipe
  • sliced loaf of Cuban bread on a wire rack
    Homemade Cuban Bread (Pan Cubano)

Footer

↑ back to top

About

  • About Us
  • Work with Us
  • Press

Connect

  • Contact Us
  • Sign Up for Newsletter
  • Services

Other

  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2023 Savor the Flavour