If you think you don’t like kale, my sautéed kale and mushrooms recipe will change your mind forever.
When it comes to whipping up a quick weeknight meal that’s both delicious and nutritious, I’m all about keeping it simple and rustic. As busy parents we’ve got enough on our plates, especially if it’s that time of year where social events and cold and flu season collide. That’s when I lean most on simple ingredients and nutritional powerhouses that carry us through the season.
A fuss-free recipe that feels like a warm hug is a winner in my books. This sautéed kale and mushrooms recipe is exactly that. A real old-school recipe with a modern twist and many, many variations. Not only is this delicious recipe packed with flavour, but it’s also one of those dishes that you can throw together with minimal effort. With just a handful of wholesome ingredients, it’s the perfect side dish or light meal to have in your back pocket. Give it a fun name (dinosaur trees or dinosaur kale) and even your youngest eaters might try a new green vegetable.
So next time you’re looking for an easy side dish or veggie-packed meal, give this sautéed kale and mushrooms recipe a try. It’s a little taste of rustic living with a whole lot of wholesome goodness!
Ingredients
Mushrooms. Any type of mushroom will do in this recipe. My favourites are white button mushrooms or portobello mushrooms, but you can use whatever your fridge has to give.
Kale leaves. Again, any type of kale works here. I usually use tuscan kale or common curly kale, simply because those two are stocked in our local supermarket. If you have herbivore pets, keep the stems of the kale, as well as any leftover kale cutoffs to feed to them. My bunnies used to mad for a bit of kale and hearing them crunch on the thick stem is super cute!
Onion. Brown onion is preferred, red onion will also work if you use a little less. I’m skipping the garlic cloves because they don’t agree with me at the moment. If you don’t have this problem, feel free to add one to the recipe.
Fresh lemon juice
Olive oil or butter
Chicken flavoured stock. Vegetable broth will also work.
Salt and black pepper
How to make sautéed kale and mushrooms
We’ll need a large sauté pan or large skillet for this dish, because as we know, any green leafy vegetables tend to use up lots of space when raw. Place your pan on medium-high heat and add your olive oil or butter. Add the chopped onions once hot and sauce them until soft and translucent.
Next, add your sliced mushrooms to the pan and cook them until the edges are starting to brown. This usually takes around 3-4 minutes. While your mushrooms are cooking, get ready to add the rest of the ingredients.
Add the chopped kale and chicken stock to the pan and lower it to medium heat. We want this mixture to get nice and bubbly, but take it off the heat before the kale gets soggy. This way we’ll have beautiful bright green elements in our dish. Depending on how hot your pan got, your cooking time might only be 1-2 minutes, just keep watching the colours of your leafy greens.
Take your pan off the heat, drizzle the dish with lemon juice and season with salt and pepper. Transfer it to a beautiful bowl for an easy side dish or serve it as a main with some freshly baked sourdough bread.
Other meals to try
Enjoyed my sautéed kale and mushrooms? Try one of these recipes next:
Tips and tricks
Focus on fresh produce. Mushrooms and kale are best when used super fresh. The next time you visit your local farmers market or whole foods local grocery store, add the freshest produce you can find and prepare this great side dish the same day.
Mix up your flavours. While I’m obsessed with this version of sauteed kale, you might want to try a few variations. To change up the naturally earthy flavors, try one of the following:
- Use shiitake mushrooms for a more intense flavour profile.
- Add a dash of soy sauce to bring out the savoury elements of the dish.
- Use coconut oil instead of olive oil or butter for a more exotic twist.
Change up your veggies. Can’t find kale or have the fridge full or other items? No worries! You could use Swiss chard, bok choy or collard greens instead. Even green beans could work for this recipe, there are really no limitations. The great thing about wholesome cooking is that many of the more old-school recipes are super adaptable. If one item isn’t available, simply use the next closest thing.
Frequently Asked Questions
How do you get the bitterness out of sautéed kale?
To get combat the bitter taste of kale, add a little lemon juice and salt to your dish. My sautéed kale and mushrooms recipe adds a little chicken stock to the mix to make the kale super succulent. Adding an acid is usually the easiest way to balance out the bitterness. A splash of balsamic vinegar or apple cider vinegar are my personal favourites and are easy when you want to keep your vegetables at room temperature.
Is sautéed kale still healthy?
Yes, even after cooking, kale is a great source of calcium. It’s a nutrient powerhouse that adds a lot to your daily values of required nutrients. There are a few things to consider though:
Use healthy fats. Sautéing with olive oil or avocado oil adds healthy fats to your dish that keep the dish nutritious. They also help the body absorb fat-soluble vitamins.
Avoid overcooking. Keep cooking to a minimum to preserve as many nutrients as possible. A rule of thumb is to soften the your greens until still bright green and take them off the heat before they turn brown and soggy.
Add flavour. Adding a few red pepper flakes, fresh herbs or garlic to your dish enhances flavours without adding any unnecessary calories. This is especially handy for those on a low calorie diet or medically restrictive diet.
How do you cook kale so it’s not tough?
In my opinion, sautéing in a little hot oil is the best way to enjoy kale. The otherwise tough vegetable can be shredded and mixed into salads when raw, but most people find it to be too tough and chewy for large personal consumption. Blanching in a pot of hot water is also an option. Adding a splash of water to your sautéing pan is a quick hack I like to use to steam the vegetables for a few minutes.
Sautéed kale and mushrooms
A real old-school recipe with a modern twist and many, many variations.
Ingredients
- 1 Bunch Kale
- 200g Mushrooms
- 1 Onion
- Juice of 1 Lemon
- 2 Tbsp Olive Oil
- 1 Cup Chicken Flavoured Stock
- Salt and Pepper
Instructions
- We'll need a large sauté pan or large skillet for this dish, because as we know, any green leafy vegetables tend to use up lots of space when raw. Place your pan on medium-high heat and add your olive oil or butter. Add the chopped onions once hot and sauce them until soft and translucent.
- Next, add your sliced mushrooms to the pan and cook them until the edges are starting to brown. This usually takes around 3-4 minutes. While your mushrooms are cooking, get ready to add the rest of the ingredients.
- Add the chopped kale and chicken stock to the pan and lower it to medium heat. We want this mixture to get nice and bubbly, but take it off the heat before the kale gets soggy. This way we'll have beautiful bright green elements in our dish. Depending on how hot your pan got, your cooking time might only be 1-2 minutes, just keep watching the colours of your leafy greens.
- Take your pan off the heat, drizzle the dish with lemon juice and season with salt and pepper. Transfer it to a beautiful bowl for an easy side dish.
Notes
- Focus on fresh produce. Mushrooms and kale are best when used super fresh. The next time you visit your local farmers market or whole foods local grocery store, add the freshest produce you can find and prepare this great side dish the same day.
- Mix up your flavours. While I'm obsessed with this version of sauteed kale, you might want to try a few variations. To change up the naturally earthy flavors, try one of the following:
Use shiitake mushrooms for a more intense flavour profile.
Add a dash of soy sauce to bring out the savoury elements of the dish.
Use coconut oil instead of olive oil or butter for a more exotic twist. - Change up your veggies. Can't find kale or have the fridge full or other items? No worries! You could use Swiss chard, bok choy or collard greens instead. Even green beans could work for this recipe, there are really no limitations. The great thing about wholesome cooking is that many of the more old-school recipes are super adaptable. If one item isn't available, simply use the next closest thing.
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