Sauteed Baby Kale and Mushrooms

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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:

  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:

Notes About Garlic Kale and Mushrooms:

  • 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

Take the confusion out of preparing asparagus by following this Perfect Microwave Asparagus recipe. The method is quick and easy, and the result is a roasted asparagus that will soon become your go-to asparagus recipe.

Roasted Cauliflower (Air Fryer)

Air Fryer Cauliflower is seasoned perfectly with a blend of garlic powder, paprika, salt and Parmesan cheese.  Roasted to perfection in the air fryer results in a low carb (or Keto) side dish that the whole family will love.

Classic Spinach Salad

This Classic Spinach Salad consists of only three simple ingredients - fresh spinach, bacon and hard boiled eggs - and our homemade vinaigrette dressing..  The combination of these ingredients is not only gorgeous but a match made in heaven.  This salad pairs perfectly with a simple homemade vinaigrette dressing of red wine vinegar, Dijon mustard, olive oil, salt and pepper. 

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. 
Print Recipe
4 from 1 vote

Sauteed Baby Kale and Mushrooms

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. 
Prep Time5 mins
Cook Time8 mins
Course: Entree, Side Dish
Cuisine: American
Keyword: arbonne, arbonne 30 day challenge recipes, Arbonne recipes, baby kale recipes, clean eating, clean eating recipe, kale stir fry, sauteed baby kale, sauteed baby kale and mushrooms, wilted kale
Servings: 4 people
Calories: 191kcal
Author: Barbara

Ingredients

  • 4 Tablespoons olive oil
  • 4 ounces sliced button mushrooms
  • 5 ounces baby kale
  • 1 Tablespoon butter or ghee
  • 1 teaspoon minced garlic
  • 1/2 cup red kidney beans, drained and rinsed
  • salt and pepper, to taste

Instructions

  • In a large skillet, heat olive oil over medium high heat; add sliced mushrooms and saute until brown (without moving or messing with them), approximately 4-5 minutes.
  • Flip the mushrooms; add the kale on top of the mushrooms, and let the baby kale wilt, stirring frequently approximately 2-3 minutes.
  • Stir in kidney beans, butter, garlic and salt and pepper. Continue to cook for an additional 30 seconds to a minute or until everything is fragrant and hot.

Notes

  • 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 4-5 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.
    • 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.
  • Try our Collard Greens and Beans soup!

Nutrition

Calories: 191kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 322mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3628IU | Vitamin C: 43mg | Calcium: 60mg | Iron: 1mg

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. 

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2 Comments

  1. This was tasty but allowing the mushrooms to brown in hot oil created quite a mess (oil splattered everywhere even though I used a screen on the pan) and in my opinion, not worth the clean up. I love mushrooms so next time I think I’ll add more, maybe 6-8 oz and use less oil (2 tablespoons and just sauté them with a spatula and moving them around in the pan. I’d like to use red kidney beans too; I used great northern beans this time because I was out of kidney beans and we thought it was still really tasty served with baked sweet potato and balsamic glazesd sockeye salmon.

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