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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. 
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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