Sauteed Baby Kale and Mushrooms Recipe - These Old Cookbooks (2024)

Sauteed Baby Kale and Mushrooms is packed with flavor and nutritious ingredients. Mushrooms sauteed in olive oil perfectly compliment wilted baby kale with a surprise addition of kidney beans for added protein. Serve this along side grilled chicken or make it meatless by eating it over a cooked sweet potato or quinoa.

Sauteed Baby Kale and Mushrooms Recipe

I love vegetables, especially greens. Spinach, Swiss Chard, Kale, Collard Greens. The greener, the better. The great thing about green leafy vegetables is that they are low in calories and fat and high in nutrition. Greens are a great source of Calcium, Iron, Vitamins A and C.

Recently, I discovered Baby Kale. I lucked out at Kroger where I found pre-washed containers on mark down. I stocked up, and went home to brainstorm baby kale recipes. Upon taking inventory of my produce drawer, I found a package of mushrooms. The combination of mushrooms browned in olive oil pairs nicely with the wilted kale.

My last addition to this dish is red kidney beans. Have you ever heard of beans and greens? It’s a common combination. You’ll find it in my Collard Green and Bean Soup and Swiss Chard and White Beans recipe.

Beans give this dish a pack of protein. To make it a full meal, all you need is some type of good carbohydrate; try serving over a baked sweet potato or cooked quinoa. Both are delicious.

How to Make Sauteed Kale with Mushrooms

Step By Step Instructions

1. Heat olive oil in a large skillet; add sliced mushrooms and let saute undisturbed until golden brown; flip over.
2. Add baby kale, and let wilt stirring frequently.
3. To the kale and mushrooms, add drained and rinsed beans, garlic, butter, salt and pepper; heating until garlic is fragrant and beans are hot.

For the full instructions for wilted kale, scroll to the bottom of this post.

Kale sometimes gets a bad rap but we think it’s a great vegetable to use in side dishes, salads and soups. Here are some of our favorites:

• Sauteed Kale with Apples
• Tuscan Soup with Kale and Sausage
• Instant Pot Tomato Braised Kale
• Low Carb Tuscan Soup with Kale
• Cold-Fighting Kale Soup
• Mango Farro Kale Salad
• Sauteed Sesame Kale

Recipe FAQs

• This is a baby kale recipe; if you are using regular kale, it takes much longer to wilt down the kale.
• Baby kale wilts down in a similar fashion to spinach; it’s a very quick process.
• Any type of your favorite mushroom could be used in this Sauteed Kale recipe.
• Be sure not to add the garlic until the end; burnt garlic tastes terrible!
• To get a beautiful golden brown mushroom, let it fry up without touching or moving it for 3-4 minutes on the first side.
• Beans can be omitted, or try swapping out cannellini beans or garbanzo beans if desired.
• This Kale Stir Fry makes a great addition to a clean eating diet, and follows the Arbonne 30 Days to Healthy Living Challenge. To learn more about it, click here. (I receive a small commission for purchases through this link.)
  • To make this a clean eating recipe, use organic ingredients, Himalayan Pink Salt and ghee (for butter).
• Eat this over a sweet potato or cooked quinoa for perfectly balanced plate of healthy carbs, fats, proteins and vegetables.

More Nutritious Side Dish Recipes

Easy Microwave Asparagus

Roasted Cauliflower (Air Fryer)

Classic Spinach Salad