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Sautéed Kale and Mushrooms

Sauteed Kale and Mushrooms on a white plate, sitting on top of a golden yellow napkin, with raw garlic cloves in the top left corner.
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5 from 3 reviews

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!   

Ingredients

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  • 2-3 tablespoons olive oil
  • 2 large cloves garlic - minced
  • 12 ounces button mushrooms
  • 1/4 cup vegetable broth
  • 1 bunch curly leaf kale
  • Kosher salt

Instructions

  1. Wash your kale leaves and separate the leaves from the stems.  Break the kale leaves up into medium-sized pieces using your hands.  Wipe the mushrooms clean with a damp towel and remove the stems.  Chop the mushrooms into thin slices.  Discard the kale and mushroom stems. 
  2. Heat the olive oil over medium heat in a large skillet with deep sides.  Add the minced garlic and sliced mushrooms.  
  3. Sauté the garlic and mushrooms over medium heat for about 3-5 minutes.  The mushrooms will absorb the olive oil and temporarily stick to the pan.  This will only last about a minute.  As the mushrooms cook, they will start to sweat out moisture which will deglaze the pan. 
  4. Add the vegetable broth and the kale to the sautéed mushrooms and garlic.  Cover the pan and let the kale steam.  Steam the kale for about 30 seconds, open the pan, give the kale a good stir and cover again.  Repeat this process a few times until the kale has finished cooking.  The kale will be fully cooked in about 3 minutes. 
  5. Once the kale has finished steaming/sautéing, remove your dish from the heat.  Add a pinch of kosher salt to taste.  Serve immediately and enjoy!  

Notes

  • You'll need a large skillet with deep sides and a tight-fitting lid.  

Find it online: https://sugarandsnappeas.com/sauteed-kale-and-mushrooms/