Balsamic Kale and Mushroom Sauté
Balsamic Kale and Mushroom Sauté is a simple dish that’s elevated by the rich flavor of balsamic vinegar, transforming it from basic to irresistibly flavorful. Made with simple ingredients and ready in under 15 minutes, this mushroom kale recipe pairs perfectly with breakfast, brunch, lunch, or dinner.
Quick and easy sides like this are a game-changer for transforming an entire meal. Plus, they’re perfect for busy days when you need something flavorful and nourishing in a hurry. If you love this, try my 5-Minute Kale or Sriracha Brussels Sprouts for more easy, delicious options.
As a former personal trainer and nutrition coach, I know how challenging it can be to find time to cook while juggling a busy life. That’s why I focus on creating meals that are not only simple and quick to prepare, but also work with your lifestyle, helping you feel your best without spending hours in the kitchen.
Why you will love this recipe
- Easy to make – made in one skillet with just a few minutes of prep.
- Simple ingredients – only 6 ingredients, most of which are pantry staples.
- Packed with flavor – The balsamic vinegar brings out the earthy richness of mushrooms and kale.
- Vegetables You’ll Actually Enjoy – No boring veggies here! This dish is vegan, gluten free, dairy free, paleo, Whole30, and low carb.
- Versatile – Easily turn it into a meal by adding white beans or your favorite protein.
Ingredients
- Olive Oil – For sautéing the mushrooms; you can also use avocado oil, ghee, or butter.
- Mushrooms – Cremini (baby bella) mushrooms are ideal for their meaty texture and flavor.
- Kale – Any kale works, but Tuscan (Lacinato or Dinosaur) is more tender and flavorful.
- Balsamic Vinegar – The star ingredient; use a high-quality balsamic you enjoy.
- Spices – Salt and garlic powder to enhance the flavor.
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 – this ensure there’s enough room for the mushrooms to cook quickly and get a nice caramelization, rather than steaming.
- Remove the thick kale stems – The stems won’t soften during the short cooking time, so removing them will make the dish easier to eat.
- Wait to add salt – Add salt to the mushrooms only after they’ve released most of their water to avoid them becoming mushy.
- Clean the mushrooms – Wipe them gently with a damp cloth or paper towel to remove any dirt.
- Time-saving tip – Buy pre-sliced mushrooms and pre-chopped kale. Just make sure to check the kale and remove any large stems before cooking.
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
Cremini (baby portobello) mushrooms are perfect for their meaty texture and flavor. They’re easy to find and budget-friendly. You can also use white button mushrooms (budget-friendly) or shiitake mushrooms (though they’re pricier).
Can you use other greens besides kale?
Yes! This recipe works well 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 sautéed, but it doesn’t shrink like spinach. The heat softens the tough leaves, reducing the volume and making it more tender.
Can I make this ahead of time?
Yes! This recipe is amazing the next day and reheats very well. Make a big batch for meal prep if you need veggies on hand for the week.
Storing leftovers
- Fridge: Store any leftovers 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.
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 sauté pan to allow mushrooms to cook quickly, not steam.
- Remove thick kale stems, as they won’t soften during cooking.
- Add salt to mushrooms after they release most of their water to prevent mushiness.
- Wipe mushrooms with a damp cloth to remove dirt.
- Save time by using pre-sliced mushrooms and chopped kale (just remove any large stems).
- Make it a meal – Add cooked white beans or your favorite protein for a heartier dish.
