I love that kale has catapulted from lowly salad bar garnish to center stage superfood. We used it in planters as a pretty accent in garden pot arrangements and now we’re loading it onto our plate.
Well done, us.
I really like kale. Then again, I really like most dark, leafy greens.
Kale melts down like spinach but the end product has much more substance. It holds its form a bit more. This makes it feel even more hearty.
Plus, it’s fun to stuff a pan full and watch it wilt, wilt, wilt.
Here, I’ve paired it with some sautéed onions, garlic and mushrooms. Delicious combination and couldn’t be easier.
I highly recommend adding some red pepper flakes if you like a little heat and/or some grated Parmesan at the end.
Enjoy!
Sauteed kale and mushrooms
A simple and fast side dish featuring kale!
Ingredients
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4-8 oz. white mushrooms, sliced
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 bunch kale, stems removed, washed and torn into pieces
- 1/4-1/2 teaspoon red pepper flakes (optional)
- 3-4 tablespoons grated Parmesan cheese (optional)
Instructions
- Heat olive oil in large pan over medium heat.
- Add onion and sauté for 3-4 minutes, until softened.
- Add garlic and sauté for another minute, until fragrant.
- Add mushrooms and sauté until they’ve released their liquid and are slightly browned.
- Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Reduce heat to medium-low.
- Add kale and continue to stir and mix so the kale wilts.
- Season with remaining salt and pepper and red pepper flakes, if using.
- Once kale has wilted, reduce heat to low and let it cook for another couple of minutes, to let it soften.
- Turn off heat and add Parmesan, if desired.
Notes
Watch that your pan doesn't get too dried out or the kale will burn. Add a splash of water if you need a bit more liquid.
Kim says
Making this as a filling for an omelet later. A friend and I, as well as her husband, adore this wonderful dish. Sometime, as our ingredients on hand permit, we add like sliced red, orange or yellow peppers with the onions stage. When native Brussels sprouts are available we thin slice and add to the kale addition. I also enjoy kale and turnip greens. Happy, happy days of summer! AND, I have 8 kale plants in my garden this year, 3 lacinato, 3 curly and 2 red oak kale. My other little bed is full of herbs. Have a nice weekend!
Kathryn says
I’m so glad you love this recipe Kim! I love the idea of using it in an omelet – YUM – and your other additions sound delicious as well. Bring on the veggies!! 💚