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Kale & Mushroom Saute


Rate this recipe 4.6/5 (25 Votes)


  • 2 cups shiitake or crimini mushrooms, sliced
  • 4-6 stalks kale, stemmed & chopped
  • 1 clove garlic, minced
  • 1 spring onion, finely chopped
  • 1/2 tbsp. unsalted butter [1 tbsp. EVOO as alternative]
  • salt & pepper to taste


Servings 3
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly


Step 1

In a medium sauce pan, melt the butter and add the garlic on low-medium heat setting.

Step 2

After approximately one minute, add the chopped mushrooms.

Step 3

Let it cook for 5-6 minutes on low-medium heat.

Step 4

Add the chopped kale and season with salt and pepper.

Step 5

Mix and cover with a lid and let it steam for about 2 minutes until kale turns bright green in color.

Step 6

Remove the lid and give the mixture a good stir. Serve and enjoy!


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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