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 6 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.

Wood spoon resting in skillet with sauteed kale and mushrooms.

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.

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Ingredient spotlight

  • 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. I find that bagged chopped kale isn’t best for this because it’s hard to pull out the thick stems. You want to ensure that the stems are removed as they are tough to chew.
  • Balsamic Vinegar – The star ingredient; use a high-quality balsamic you enjoy. The balsamic goes so well with both mushrooms and kale, it’s the best combination.
ingredients to make kale mushroom saute on marble countertop.

How to make sauteed kale and mushrooms

Tips to make the best sauteed kale and mushrooms

  • 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.
  • Wait to add salt – Add salt to the mushrooms only after they’ve released most of their water to avoid them becoming mushy.
  • 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.
Balsamic kale and mushrooms in a white bowl, orange napkin on the side.

Other additions

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Wood spoon in a large skillet filled with balsamic kale and mushrooms.

Sauteed Kale and Mushrooms with Balsamic

Sauteed kale and mushrooms with balsamic vinegar is a flavorful, easy-to-make side dish ready in just 12 minutes. Perfect for any meal—whether breakfast, brunch, lunch, or dinner—this dish is gluten free, dairy free, vegan, Whole30, paleo, and low carb.
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Course: Side Dish
Cuisine: American
Keyword: balsamic kale and mushroom saute, kale mushroom recipe, kale mushroom saute
Prep Time: 4 minutes
Cook Time: 8 minutes
Total Time: 12 minutes
Servings: 4

Ingredients

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.
    10 oz mushrooms, 10 oz kale
  • When the skillet is preheated, add olive oil and mushrooms and cook 4-5 minutes.
    1 tbsp olive oil, 10 oz mushrooms
  • After the mushrooms have released most of their water, add the chopped kale and cook 1-2 minutes until it starts to wilt down.
    10 oz kale
  • Add the balsamic vinegar, salt and garlic powder and stir well. Cook 1-2 more minutes then serve hot.
    2 tbsp balsamic vinegar, 3/4 tsp salt, 3/4 tsp garlic powder

Equipment

  • Large skillet

Notes

Tips for success

  • 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 after the mushrooms release most of their water to prevent mushiness.
  • Wipe mushrooms with a damp cloth to remove dirt.
  • Save time by using pre-sliced mushrooms. 
  • Make it a meal – Add cooked white beans or your favorite protein for a heartier dish.

How to store 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.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
80
Fat
 
5
g
Carbohydrates
 
7
g
Fiber
 
4
g
Sugar
 
3
g
Protein
 
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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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.

Large skillet filled with balsamic kale mushroom recipe.

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.

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