Sautéed Kale and Mushrooms

cast iron skillet with cooked sliced mushrooms and kale.

Sautéed Kale and Mushrooms

Sautéed kale and mushrooms that turn out perfectly every time. Tender greens, golden caramelized mushrooms, and a garlicky finish with no bitterness or sogginess.

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Ingredients

1 tbsp olive oil or butter
8 oz mushrooms sliced
1 bunch kale stems removed + chopped
2-3 cloves garlic minced
salt and pepper to taste
Optional: squeeze of lemon or splash of balsamic

Instructions

Heat oil or butter in a large skillet over medium heat.
Add mushrooms. Cook undisturbed for about 2 minutes to get a good sear. Stir then cook again, undisturbed, an additional 2 or so minutes. Stir and cook until browned and moisture is gone.
Add garlic. Cook 30 seconds.
Add kale and a pinch of salt and pepper.
Toss and cook until wilted (3–5 minutes). Finish with lemon or balsamic if using. Taste + adjust, adding more salt and pepper, if needed.

Notes

Remove kale stems before cooking. They stay tough and can throw off the texture.

Brown the mushrooms first and don’t rush them. Let them sit undisturbed so they develop real colour and flavour.

Don’t salt the mushrooms too early or they’ll release moisture and turn soft instead of golden.

Cook kale just until wilted. Overcooking makes it too soft and dull in flavour.

Store leftovers in the fridge for up to 3–4 days. Reheat in a pan to bring back the best texture.

Nutrition