Sauteed Baby Kale and Mushrooms

4 from 2 votes

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

Cook Time8

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: 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