Fresh kale and button mushrooms are sautéed in olive oil and garlic, and seasoned with a pinch of kosher salt. Sautéed Kale and Mushrooms is a low carb, nutrient packed side dish recipe that pairs well with all proteins and cooks in under 10 minutes!
We're getting into the time of year when we start hosting friends and family for Sunday dinners and the holidays. I love having several easy side dish recipes in my back pocket that I can whip up in a few minutes!
While I totally enjoy a rich and indulgent side dish (like Sweet Potato Casserole), I also like to balance my meals out with light and nutritional recipes.
Kale and mushrooms are nutritional powerhouses! They're nutrient dense, high in fiber, low in carbohydrates and still somehow manage to be satisfying and delicious!
If you're looking for more mouthwatering vegetable side dish recipes, then you also need to make my Brown Sugar Honey Glazed Carrots, Roasted Green Beans and Carrots and Roasted Brussel Sprouts and Asparagus.
Why you'll love this recipe
- Simple ingredients: This recipe only requires 3 main ingredients (kale, mushrooms and garlic) that are easy to find in grocery stores and very easy to cook.
- 15 minute recipe: You can prep your veggies for this recipe in 5 minutes and cook them up in 10 minutes... or less!
- Highly nutritious: Kale contains vitamin A, vitamin K and vitamin c! This recipe is low in calories, a source of leafy green vegetables and fiber, and is low carb!
Kale: This recipe calls for Curly Leaf Kale. This is the most common type of kale you'll find at the grocery store. It's usually sold in bundles or bunches. The second most common type of kale is Lacinato Kale, also known as Dinosaur Kale.
Mushrooms: You'll need a 12 ounce package of white button mushrooms to make this recipe.
Garlic: I recommend using fresh garlic cloves, peeled and pressed through a garlic press. Garlic is the main flavor enhancer in this recipe so you'll want to use the freshest garlic possible.
Olive oil: A high quality extra virgin olive oil is needed to oil your sauté pan. You could substitute butter or avocado oil if needed!
Vegetable broth: The veggie broth deglazes the pan and adds a little steam to help cook down the hearty and tough kale leaves. Broth also adds a little salty flavor to the kale.
Kosher salt: Season your cooked mushrooms and kale with a pinch of kosher salt to taste.
- Large skillet with a lid - Raw kale leaves take up a lot of room in your pan so you'll need a frying pan with deep sides and a tight fitting lid. I used my Lodge enameled cast iron casserole dish. A stainless steel or non-stick skillet would also work.
- Measuring cups
- Cutting board and chopping knife
How to make
Step 1: Heat a large sauté pan with deep sides over medium heat. Add the olive oil. Once hot, add your minced garlic.
Pro tip: The easiest way to separate the skin from garlic cloves is to lay the garlic clove on a flat surface. Press down on the clove with the palm of your hand until you hear the clove crack. This separates the skin from the clove and now you'll easily be able to peel it away. Mince your garlic cloves using a garlic press.
Step 2: Add the sliced mushrooms. The mushrooms will immediately absorb the olive oil and temporarily stick to the bottom of your hot pan. This only lasts about a minute. As soon as the mushrooms start to cook, they'll sweat out moisture which will naturally deglaze your pan.
Step 3: Sauté the sliced mushrooms for 3-5 minutes over medium heat. Cook the mushrooms just until tender.
Step 4: Pour ¼ cup vegetable broth into your hot pan and add your trimmed kale leaves. Mix the kale into the mushrooms, cover the pan and let the kale steam.
I like to steam the kale for about 30 seconds, uncover the pan, give the vegetables a good stir, and then cover the pan again and repeat that process until the kale is wilted and cooked down. The kale only needs about 3 minutes total of cooking time!
And that's it! This is an incredibly easy and fast recipe. You'll be finished in 15 minutes or less, from the time you start prepping your vegetables until the time you transfer to a serving platter.
Variations and substitutions
Kale: My recipe calls for Curly Leaf Kale. Curly leaf is commonly used in vegetable sautés and salads. You can substitute in Lacinato Kale if that's all you can find though. If you can't find kale but you still want to make this recipe, then this article on swiss chard substitutes will help you find an alternative!
Mushrooms: If you aren't a fan of mushrooms, then you can use any of these common mushroom substitutes!
Optional add-ins: Red onion, white onion, fresh lemon juice and red pepper flakes would all add more flavor to this side dish recipe.
- When preparing your kale, separate the leaves from the kale stems. While the stems are edible, they're tough to chew. I prefer to remove the kale leaves from the stems and then break the leaves into medium-sized pieces.
- My preferred way to wash mushrooms is by gently wiping them down with a damp paper towel. If your fresh mushrooms have soggy brown spots or have gotten slimy, then it's time to toss them out.
- The vegetable broth will add some salty flavor to the kale. Add additional salt at the end of cooking time after you've tasted your sautéed kale and mushrooms. You can always add more salt, but you can't take it away once it's in there!
Main dishes to serve with
If you're in the mood for chicken or turkey, then sautéed mushrooms and kale would be terrific served with Air Fryer Turkey Tenderloin, Grilled Chicken Drumsticks, Whole Roasted Chicken or Air Fryer Chicken Thighs.
Storage and reheating
How to store: Store leftover mushrooms and kale in a sealed, air-tight container in the refrigerator for up to 3 days.
How to reheat: You can reheat leftovers in the microwave or in a frying pan over low heat. Leftover kale and mushrooms will reheat pretty quickly!Print
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