Sautéed Kale and Mushrooms with Garlic and White Wine Vinegar Recipe

Introduction

Sautéed kale and mushrooms make a vibrant and flavorful side dish that’s both nutritious and easy to prepare. This recipe combines tender kale with golden mushrooms, enhanced by garlic and a splash of white wine vinegar to brighten every bite.

Ingredients

• 3 tablespoons olive oil
• 4 teaspoons garlic, minced (about 6 cloves)
• 2 tablespoons unsalted butter
• 1 pound button mushrooms, quartered
• 1 pound kale, rinsed and cut into pieces
• 1 cup low-sodium chicken stock
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons white wine vinegar

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven over medium heat. Add the minced garlic and sauté until fragrant, about one minute. Remove the garlic from the pot and set aside in a small bowl.
2. Step 2: While the olive oil heats, melt the butter in a large frying pan over medium-high heat. Cook the mushrooms in two batches to avoid overcrowding, allowing them to brown and any liquid to evaporate. Set the cooked mushrooms aside.
3. Step 3: Return to the Dutch oven and stir in the kale gradually. Pour in the chicken stock, cover the pot, and cook for five minutes over medium-high heat. The kale will wilt and turn bright green.
4. Step 4: Uncover the pot and continue cooking for another minute until the chicken stock has evaporated.
5. Step 5: Remove the pot from heat and season the kale with salt, black pepper, and white wine vinegar. Add the sautéed mushrooms and garlic back into the pot and toss everything gently to combine.
6. Step 6: Serve immediately as a flavorful side dish or mix into pasta like rotini or orzo for a hearty meal.

Tips & Variations

• For a vegan version, replace chicken stock with vegetable stock and use olive oil instead of butter.
• Try adding a pinch of red pepper flakes for a subtle heat.
• Use other mushrooms like cremini or shiitake for different textures and flavors.
• Fresh lemon juice can be used instead of white wine vinegar for a brighter citrus note.

Storage

Store leftover sautéed kale and mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen kale for this recipe?

Fresh kale works best for maintaining texture and color, but if you use frozen kale, make sure to thaw and drain it thoroughly to avoid excess moisture during cooking.

Is it possible to make this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken stock or vegetable stock and avoid adding any wheat-based ingredients.

Sautéed Kale and Mushrooms with Garlic and White Wine Vinegar Recipe

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★★★★★

4.6 from 111 reviews

A flavorful and healthy side dish featuring sautéed kale and golden brown button mushrooms cooked with garlic, butter, and a splash of white wine vinegar to brighten the flavors. This simple recipe combines tender greens with savory mushrooms, making it perfect to serve alongside your favorite pasta or protein dishes.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 pound button mushrooms, quartered
• 1 pound kale, rinsed and cut into pieces
• 4 teaspoons garlic, minced (about 6 cloves)

Liquids and Oils

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup low-sodium chicken stock
• 1 1/2 tablespoons white wine vinegar

Seasonings

• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Saute garlic: Heat the olive oil in a large Dutch oven over medium heat. Add the minced garlic and sauté until fragrant, about one minute. Remove the garlic from the pot and place it in a small bowl to prevent burning.
2. Cook mushrooms: While the olive oil is heating, melt the butter in a large frying pan over medium-high heat. Add the quartered mushrooms in two batches to avoid overcrowding. Cook until the mushrooms are golden brown and the liquid has evaporated completely, about 6-8 minutes per batch.
3. Add kale: Return to the Dutch oven with the garlic, and gradually stir in the kale pieces. Pour in the low-sodium chicken stock, cover the pot, and cook over medium-high heat for about 5 minutes. The kale will shrink significantly and become a vibrant green.
4. Reduce stock: Uncover the Dutch oven and continue cooking for another minute or until the chicken stock has fully evaporated, leaving the kale tender.
5. Season and combine: Remove the kale from heat. Season with salt, black pepper, and white wine vinegar. Add the sautéed mushrooms and reserved garlic to the kale, tossing everything together until well combined.
6. Serve: Serve the sautéed kale and mushrooms as a delicious side dish, or mix it into rotini or orzo pasta for a hearty meal.

Notes

• Cooking mushrooms in batches ensures they brown instead of steaming, giving a better texture and flavor.
• Use low-sodium chicken stock to control salt levels and maintain a balanced flavor.
• The white wine vinegar adds a subtle acidity that brightens the dish; you can substitute with lemon juice if preferred.
• This dish can easily be made vegetarian by substituting vegetable stock for chicken stock.
• Make sure to rinse the kale thoroughly to remove any grit before cooking.

Keywords: sautéed kale, sautéed mushrooms, garlic kale, healthy side dish, sautéed vegetables, kale recipe, mushroom recipe, low-sodium cooking