I feel like these days, kale gets a bit of a bad reputation – especially after it used to be so popular and was in everything. But I unabshedly love this leafy green vegetable – I like it raw in salads and I love it sauteed.
And this recipe, where it’s sauteed with some browned mushrooms and a bit of garlic and white wine, is a great way to celebrate one of my favourite vegetables!
This recipe is made in one pan and it’s relatively hands-off – though make sure you don’t cut any corners when browning the mushrooms!
How to Make Sauteed Kale & Mushrooms
Start with browning your mushrooms, which is a super important step in really getting the most flavour possible out of this dish, so don’t cut any corners here!
Add a bit of oil to a large skillet and set it over medium-high heat. Once shimmering, add some sliced mushrooms (I simply used crimini mushrooms when developing this recipe) along with a generous pinch of salt.
You’ll first notice the mushrooms release quite a bit of moisture and shrink a bit. Then you’ll notice the moisture begins to evaporate. Once this happens, keep cooking because this is when the mushrooms will begin to take on colour.
Cook the mushrooms until they’re deeply golden brown and beginning to crisp – this will take about 7-10 minutes in total. I’ve detailed this step in many of my other recipes, like my mushroom & leek pasta, for example.
Once your mushrooms are at the desired point, go ahead and add some minced garlic and chili flakes. Cook these just until fragrant – only about 30 seconds. Then, deglaze the pan with a bit of dry white wine.
Cook this just until the wine has reduced and the strong alcoholic smell has cooked off, a minute or two longer.
Then, add in some chopped kale, a pinch of salt and a couple of tablespoons of water. Give this a stir to combine and then cover the pan to allow the kale to wilt and get tender – again, only a few minutes.
After that, remove the lid and taste to adjust for seasoning. And that’s it! The dish is now ready to serve.
Sauteed Kale with Mushrooms & Garlic
Ingredients
- 200 g (½ lb) mushrooms such as crimini, shitake or a mix, thinly sliced
- 2 cloves garlic minced
- ¼ tsp chili flakes
- 60 ml (¼ cup) dry white wine
- 60 g (3 cups) kale torn from stems & finely chopped
Instructions
- Add 2 tbsp of olive oil to a large skillet for which you have a lid. Set over medium-high heat. Once shimmering, add the mushrooms along with a generous pinch of salt. Cook, stirring occasionally, until the mushrooms release all of their moisture and are deeply golden brown – about 7-10 minutes.
- Add the garlic and chili flakes. Cook until very fragrant, about 30 seconds. Pour over the wine and cook for a minute or two longer, just unti the strong alcoholic smell has gone away.
- Add the kale along with 2 tbsp of water, a pinch of salt and a generous grind of black pepper. Stir to combine with the mushrooms and cover with a lid. Allow the kale to cook until it's wilted, tender and reduced in size – about 2 more minutes. Taste to adjust for seasoning and serve immediately.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This simple side dish of sauteed mushrooms & kale is so easy to eat but deeply delicious and flavourful – it’s perfect alongside an array of main meals!
Are you after a great kale side dish? Have any questions about this recipe? Let me know in the comments!
