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.
Servings 4
Calories 80kcal
Equipment
- Large skillet
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.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
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
Calories: 80kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Fiber: 4g | Sugar: 3g
