Sautéed Kale and Mushrooms with Garlic and White Wine Vinegar Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Reduce stock: Uncover the Dutch oven and continue cooking for another minute or until the chicken stock has fully evaporated, leaving the kale tender.
- 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.
- 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
