This Sauteed Kale and Mushrooms Recipe is super quick, easy and a staple in my house! The garlicky mushrooms combined with the lemon juice and bone broth is oh so delicious. This recipe only takes minutes to make and goes great with just about anything.
This recipe is full of flavor without any of the guilt. I love to serve a dish of this at thanksgiving along with other healthy alternative side dishes such as my Air Fried Spaghetti Squash, Dairy Free Green Bean Casserole, or Roasted Bok Choy. This recipe would be the perfect addition to my Steak Date Night Dinner with Garlic Aioli to round out the dish.
Sauteed Kale And Mushrooms Ingredients:
- Bone broth–I like the Kettle & Fire brand. If you use my link HERE and enter ALLIANNASKITCHEN when you check out you can save 20% off on your first order.
- Lemon & apple cider vinegar-This helps break down the fibers in the kale. Kale is a tough vegetable, but mixing it up with something acidic helps to break it down.
- Sea salt-To taste,
- Mushrooms-Any kind will work, I like baby bella.
- Kale-You can buy it already chopped whole. If you buy it chopped, be sure to pull off the stems. If you buy it whole, be sure to cut the stem out and chop the kale into small pieces.
- Garlic-For flavor.
- Ghee-Avocado oil will also work.
How to make:
- First, wash and chop your mushrooms. Mushrooms are a dirty vegetable therefore it is essential to wash and wipe them well. I like to chop them longways and use the stems as well.
- Next, add the ghee or avocado oil and garlic into a pan on medium heat.
- Then, add in the remaining ingredients and saute until the kale is soft.
What should I serve this with?
I love this as an AIP thanksgiving side dish! But you can also serve it with:
How should I reheat kale?
- This recipe definitely tastes better fresh off of the stove, however if you need to reheat it, I would reheat it on the stovetop!
If you like this recipe, you will love my other vegetable recipes:
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Sauteed Kale And Mushrooms
Servings 6 servings
48kcal
Cost $2
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Equipment
- Sautéing pan
Ingredients
- 1 head kale stem removed, chopped
- 2 lemons juiced
- 4 cloves garlic minced
- 1 tbsp ghee or avocado oil
- 1/4 cup bone broth
- 1 tbsp apple cider vinegar
- 2 cups mushrooms chopped
Instructions
- Place the avocado oil or ghee in a large pan to medium heat. Add in the garlic and the remaining ingredients. Saute until the kale is soft (5-10 minutes). If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Notes
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Quick, easy, and delicious sautéd kale and mushrooms with a lemon garlic sauce.
Serving: 1serving | Calories: 48kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 13mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2173IU | Vitamin C: 46mg | Calcium: 46mg | Iron: 1mg
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Olivia says
This so so delicious! I didn’t make any alterations and didn’t need to add any other spices or even salt! I think the lemons I had were huge so it was very lemony but I heated up chicken breast from the day before in the same pan and it was very tasty all together! Thanks for a super easy and delicious way to use up all my kale!!
This makes me happy to hear!
Jen Usiak says
My husband had made some angel hair pasta and had tons left in the fridge and this came up when I searched Kale and Mushrooms since I had those in the house too and needed to use. I had some yellow and orange peppers in the fridge diced as well as added a can of cannellini beans for protein and doubled the liquid ingredients since I was making it as a meal. So yummy over the pasta and the beans absorbed the liquid to have a wonderful flavor. My husband who doesn’t like kale enjoyed this dinner and I think the lemon and apple cider vinegar helped not just in break down of the kale but changed the flavor to something he didn’t mind. With the beans it’s such an Italian meal without red sauce. I was happy he didn’t dump red sauce over his plate which he’s done before when a dish was lacking. Teen son wasn’t home to test on my pickiest eater but when I came back inside my house it just smells so good!
I am so glad you and your hubby liked it! xoxo
Tammy says
This is AMAZING. The apple cidar vinegar is a game changer.
Allianna Moximchalk says
I am so glad you liked it Tammy!
Lori says
Really flavorful and nutrient dense. This is such a good side dish to compliment any meal.
Allianna Moximchalk says
Thanks for your review!