Sautéed 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 kale tonight by filling up a bowl with orzo pasta and topping it with this simple kale recipe.

Prep Time: 15 minutes
holding a bowl of sautéed kale with mushrooms
Vegetarian Main Course, Veggie Side Dishes

Sautéed Kale with Mushrooms

Kale is a superfood, and we know it’s good for us, but do we eat it?  Whether you eat it raw or cooked, it’s a wise choice to add kale to your diet.

bowl of sautéed kale with mushrooms

What are the health benefits of kale?

  • Very high in vitamin C
  • Good source of the minerals calcium, potassium, and magnesium
  • High in vitamin K
  • High in lutein
  • Great for digestion

holding a bowl of sautéed kale with mushrooms

How do you cut kale?

  • Stack 3 leaves on top of each other and line up the stems.
  • Fold the leaves in half with the top of the leaves facing in.
  • Cut the stems out and discard.
  • Re-stack the leaves, then roll up them up.
  • Slice into 1-inch strips.

How to Make Sautéed Kale with Mushrooms

Prep all the ingredients.  Quarter the mushrooms, mince the garlic, and measure out the liquids (oil, chicken stock, and vinegar).

ingredients for sautéed kale with mushrooms

Sauté the garlic in the oil until fragrant.

cooking garlic for sautéed kale with mushrooms

Slowly add the kale a little at a time, and toss it with the oil and garlic.

kale in a pot for sautéed kale with mushrooms

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

sautéed kale in a pot for sautéed kale with mushrooms

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

cooked mushrooms for sautéed kale with mushrooms

Uncover the kale.  Cook for one minute, or until the stock has been evaporated.  Remove from the heat and add the mushrooms.

adding mushrooms to sautéed kale

Add the vinegar, salt, and black pepper.  Stir until well mixed.

sprinkling salt and pepper on sautéed kale with mushrooms

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

bowl of sautéed kale with mushrooms

Pro Tips

  • Save time by using kale that is pre-cut and pre-washed.
  • Want it spicy?  Add red pepper flakes with the garlic.
  • Try other add-ins such as bacon, Parmesan cheese, or onions.
  • Want flexibility? Swap out different kinds of vinegars or oils.

Sautéed kale with mushrooms is a simple side dish that can be ready in a flash.  If you are trying to add more kale to your diet, I encourage you to try this tonight.  It just might be your favorite way to eat cooked kale!

You’ll love these other simple veggie side dishes for a family dinner.

roasted cabbage wedges with lemon garlic butter holding a balsamic roasted carrot on a fork bowl of sriracha roasted cauliflower

Share your thoughts on this sautéed kale with mushrooms recipe by leaving a rating below. 😊

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holding a bowl of sautéed kale with mushrooms

Sautéed Kale with Mushrooms


  • Author: Brooke
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 4 cups
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Description

Sautéed 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 kale tonight by filling up a bowl with orzo pasta and topping it with this simple kale recipe.


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
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons white wine vinegar

Instructions

  1. Heat the olive oil in a large Dutch oven, then sauté the minced garlic until fragrant, about a minute.
  2. 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 has evaporated.
  3. Once the garlic is done, stir in the kale 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.
  4. Uncover the pot and cook for another minute, or until the chicken stock has evaporated.
  5. 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.

Keywords: easy, garlic

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