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Balsamic Kale and Mushroom Saute
Balsamic kale mushroom sauté is packed with flavor, easy to make and ready in 12 minutes. The ultimate side dish, this balsamic kale mushroom recipe is great for breakfast, brunch, lunch or dinner. This healthy side dish is gluten free, dairy free, vegan, Whole30, paleo and low carb friendly.
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
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 bites cooked in the air fryer
For crunch: Slivered almonds, pistachios, pumpkin seeds, chopped pecans
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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