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.
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Ingredients
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).
- Sauté the garlic in the oil until fragrant.
- Slowly add the greens a little at a time, and toss it with the oil and garlic.
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.
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
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.
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.
Yes, you can but they do tend to be quite tough and fibrous and we find sauteed works best by removing the stem.
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.
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Recipe
Kale with Mushrooms
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
Our kale and mushroom recipe was originally published on September 28, 2018 and was updated with resized photos and content on June 17, 2022.
Alex
The kale is chewy and the vinegar adds a pop of sweet and sour. It has an indescribably good flavor with the garlic!
Emma
Glad you enjoyed it, Alex! I love the vinegar in this dish, too.
Beth
The sauteed kale is juicy and chewy. The garlic is a nice accent, along with the mushrooms. It is a really nice side dish!
Emma
Garlic and kale is always a delicious combination! So glad you enjoyed this dish, Beth!