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Balsamic Kale and Mushroom Saute
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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Servings: 4
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
Top tips
- 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.
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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