Balsamic Kale and Mushroom Sauté
Sauteed kale and mushrooms is the ultimate quick and easy side dish. Packed with flavor from the balsamic vinegar, this mushroom kale recipe is made with simple ingredients, is ready in under 15 minutes and will pair perfectly with breakfast, brunch, lunch or dinner.
Why you will love balsamic sauteed kale and mushrooms
- Easy to make – all you need is one skillet and a few minutes to make this healthy side dish.
- Simple ingredients – just 6 simple ingredients, most of which are pantry staples.
- Packed with flavor – balsamic vinegar, mushrooms and kale just belong together. The balsamic gets slightly sweet and helps elevate the earthy flavors from the mushrooms and kale.
- Healthy side dish you actually want to eat – don’t eat boring vegetables! This recipe is also vegan, gluten free, dairy free, paleo, whole30 and low carb.
- Versatile – easily turn this into a meal by adding white beans or your favorite protein.
Ingredients
- Olive oil – olive oil helps the mushrooms caramelize and ensure they don’t stick while cooking. Use whatever cooking fat you love (avocado oil, ghee, butter, etc.)
- Mushrooms – for this recipe I used cremini mushrooms (sometimes called baby bella or baby portobello mushrooms). I like the meaty texture and flavor they provide (vs. white mushrooms). They are easy to find in almost any grocery store.
- Kale – use whatever kale you can find, but if you have the option, grab Tuscan kale (sometimes labeled Lacinato or Dinosaur kale). I like the Tuscan kale because it’s slightly more tender and has great flavor when sauteed.
- Balsamic vinegar – balsamic vinegar is really the star of the show for this recipe. Be sure you are using a balsamic you really enjoy the flavor of. I recommend the Organic Balsamic Vinegar from Trader Joe’s, Thrive Market or the large bottles you can get at Costco.
- Spices: Salt and garlic powder – the spices here are simple but help to elevate the flavors of the dish.
How to make sauteed kale and mushrooms
Start by preheating your skillet over medium heat.
While the skillet is preheating, slice the mushrooms and destem and chop the kale.
When the skillet is preheated, add the olive oil and mushrooms and cook 4-5 minutes, stirring occasionally.
Once the mushrooms have released most of their water and are starting to brown, add the chopped kale and cook 1-2 minutes, letting the kale wilt down.
After the kale starts to wilt, add the balsamic vinegar, salt and garlic powder to the pan. Stir well and cook 1-2 more minutes until the kale reaches your desired consistency. Serve hot.
Top tips
- Use a large saute pan sot here is room for the mushrooms to cook quickly, not steam.
- Remove the thick stem from the kale. Since the kale isn’t cooking long, the thick stem won’t break down and the end dish will be hard to eat.
- Always wait to add salt to the mushrooms until after they have removed most of their water, this helps them from getting mushy.
- Wipe the mushrooms with a damp cloth or paper towel to remove any dirt.
- Time saving tip: Buy pre-sliced mushrooms and chopped kale. Always be sure to pick through the chopped kale to ensure all the big stems have been removed.
Other additions
- For spice: Crushed red pepper flakes
- To make this a meal: White beans, shredded chicken, salmon cubes cooked in the air fryer
- For crunch: Slivered almonds, pistachios, pumpkin seeds, chopped pecans
Common questions
What are the best mushrooms for sauteed mushrooms and kale
I really love the texture and flavor from baby portobello mushrooms (cremini). They are usually easy to find in your local grocery store and are relatively budget friendly.
You could also use white button mushrooms (which are very easy to find and budget friendly) or shitake mushrooms (which tend to be more expensive)
Can you use other greens besides kale?
Yes, this recipe would work great with baby spinach, collard greens (finely chopped) or swiss chard (remove the thick stems and finely chop)
Does kale shrink when sauteed
Kale wilts down when heated, but doesn’t shrink like spinach does. The heat helps to break down the rigid kale leaves, making them tender and therefore they take up less volume.
Storing leftovers
Fridge: Store any leftover kale and mushroom saute in an airtight container in the fridge for up to 4 days.
Reheat on the skillet (over medium low heat) with just a splash of water to help it steam or in the microwave 1:30-2 minutes.
If you love this kale mushroom recipe, you should try
- Mushroom Kale Pasta
- Italian Mushroom Stuffed Zucchini
- Sun Dried Tomato Mushroom Pasta
- Dairy Free Mushroom Soup
Balsamic Kale and Mushroom Saute
Ingredients
- 1 tbsp olive oil
- 10 oz mushrooms
- 10 oz kale - about 1 large bunch
- 2 tbsp balsamic vinegar
- 3/4 tsp salt
- 3/4 tsp garlic powder
Instructions
- Preheat a large skillet over medium heat.
- While the skillet is preheating, slice the mushrooms, remove the thick stems from the kale and chop the kale.
- When the skillet is preheated, add olive oil and mushrooms and cook 4-5 minutes.
- After the mushrooms have released most of their water, add the chopped kale and cook 1-2 minutes until it starts to wilt down.
- Add the balsamic vinegar, salt and garlic powder and stir well. Cook 1-2 more minutes then serve hot.
Equipment
- Large skillet
Notes
- Use a large saute pan sot here is room for the mushrooms to cook quickly, not steam.
- Remove the thick stem from the kale. Since the kale isn’t cooking long, the thick stem won’t break down and the end dish will be hard to eat.
- Always wait to add salt to the mushrooms until after they have removed most of their water, this helps them from getting mushy.
- Wipe the mushrooms with a damp cloth or paper towel to remove any dirt.
- Time saving tip: Buy pre-sliced mushrooms and chopped kale. Always be sure to pick through the chopped kale to ensure all the big stems have been removed.
- For spice: Crushed red pepper flakes
- To make this a meal: White beans, shredded chicken, salmon bites cooked in the air fryer
- For crunch: Slivered almonds, pistachios, pumpkin seeds, chopped pecans
