Try this Sautéed Kale and Mushrooms the next time you want to mix up the way you prepare your greens. Easy to prepare, with just a few ingredients, it works great as a salad or side dish.
Sautéed kale can be prepared as simply as tossing it in a pan with olive oil, salt and black pepper and letting the greens wilt a bit.
This recipe takes the flavor up a notch by adding in mushrooms and garlic and it is the best way to cook it. Although kale is more sturdy than spinach, it still only takes a few minutes to wilt.
If you love mushroom recipes, like these Garlic Butter Soy Sauce Mushrooms, you're going to love this easy side dish.
This sauteed kale and mushrooms is great on its own, and makes a great side dish. Pair it with steak and mashed potatoes for a well-rounded dinner.
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Ingredient Notes
- Cooking Oil - I prefer to use olive oil in this recipe, but avocado oil or a neutral oil will also work.
- Mushrooms - Cremini mushrooms are great in the recipe and give a nice flavor.
- Garlic - The garlic adds delicious flavor that offsets the earthy kale and mushrooms. A shallot would be a great substitute if you want a more gentle flavor.
- Baby Kale - Baby kale is a bit more tender than the standard variety. If using baby kale, watch your cooking time, it goes fast. You can use any kale you would like, but I recommend removing the stems of the kale. Common curly kale and lacinato kale (also called dinosaur kale and Tuscan kale) are usually found at the local grocery store.
- Balsamic Vinegar - Balsamic vinegar adds such a lovely flavor to the kale and mushrooms and adds just enough richness.
- Chicken Stock - This makes this side dish a little extra saucy. Vegetable stock can be used to keep it vegetarian.
See recipe card below for full ingredient list and instructions.
Variations and Substitutions
If you can't find cremini mushrooms, you can substitute portobello mushrooms, shiitake mushrooms or even white button mushrooms. Any type of mushroom you enjoy will work in this recipe.
If you prefer not to use kale, this dish will work with other leafy greens like Swiss chard or collard greens.
A squeeze of fresh lemon juice and a shake of red pepper flakes would also be delicious in this recipe if you like a little spice.
How to Make Sautéed Mushrooms With Kale
Step 1. In a large skillet or sauté pan, heat olive oil on medium heat. Mince garlic and slice mushrooms. Add them to the hot pan along with salt.
Step 2. Sauté until garlic is translucent and mushrooms have released their liquid.
Step 3. Add in chopped kale, chicken stock, and balsamic vinegar, and sauté for 1-2 minutes, until it starts to cook down.
Step 4. Remove from heat and serve.
Recipe Tips
Don't slice the mushrooms too thin. I recommend quartering them, or cutting in thicker slices so they don't overcook.
Don't put too many mushrooms in the pan at a time. Make sure your skillet is large enough to hold the mushrooms. You don't want to overcrowd them or their steam will alter the texture.
What to Eat With Sautéed Mushrooms with Kale
This crockpot parmesan garlic chicken is a dump and go meal that would be wonderful with a side of sauteed mushrooms with kale. With baby potatoes and green beans cooked right in the crockpot, it's a great main dish.
Beef bavette with a delicious peppercorn sauce is a wonderful main dish recipe and pairs so well with this kale and mushrooms dish. Add a simple rice pilaf for a complete meal.
If you love pork, this sous vide pork tenderloin is so delicious!
How to Store and Reheat Sauteed Kale
This sauteed kale and mushrooms recipe is best enjoyed fresh, but you can store it for 2-3 days. Add to a sauté pan and reheat over the stove on low to medium-low heat.
Enjoy this Sauteed Kale and Mushrooms? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Sautéed Kale and Mushrooms
Ingredients
- 1 tbsp. olive oil
- 8 oz. cremini mushrooms sliced
- 3 garlic cloves minced
- 5 oz. baby kale roughly chopped
- 2 tbsp. balsamic vinegar
- ½ cup chicken stock
- ½ tsp. salt
Instructions
- In a large sauté pan, heat olive oil on medium heat.
- Mince garlic and slice mushrooms, and add them to the pan along with salt.
- Sauté until garlic is translucent and mushrooms have released their liquid.
- Add in chopped kale, chicken stock, and balsamic vinegar and sauté for 1-2 minutes, until it starts to cook down.
- Remove from heat and serve.
joanne
so simple could it be so easy? this will be a recipe hit
Sarah
I think this would be great with the chard from your garden too!
Tina Pecht
I am looking forward to making the balsamic mushroom kale recipe tonight. Thought I'd give you a heads up on your 'people' typo, in case you weren't aware. I prefer not to add 'people' to my kale 🤣.
"Sautéed kale can be prepared as simply as tossing it in a pan with olive oil and salt and people and letting the green wilt a bit."
Sarah
HAHA! Oh my goodness. Pepper, salt and PEPPER. Thank you for letting me know. It has been adjusted and I hope you enjoy!
TRINITY F GORZ
Looks yummy. Going to try this with swiss chard when it is ready!