Kale with mushrooms

We have gotten into the habit of eating a lot of Kale.   This vegetable is chock full of nutrients and if prepared properly, it can be very delicious.   Here’s a simple recipe that we use on a regular basis.  It can be used as a side dish for just about anything;  not only does it add color to the plate, but there are never any leftovers!


  • 1 bunch of Kale
  • 1 carton baby bella mushrooms, sliced
  • 4-5 large cloves of garlic, diced
  • 1/4 cup butter
  • 1/2 cup red or white wine
  • 1 tablespoon olive oil
  • half a cup of water.
  • salt and pepper to taste

Clean and debone the Kale, and rip or cut into small shreds.   In a saucepan or cast-iron frying pan, heat to medium high, melt butter, and sautée 2/3 of the garlic and the mushrooms lightly.   Add wine, cover, and simmer for about 10 minutes, stirring occasionally.
In a larger saucepan, add olive oil and sautée the garlic.  Add the kale, and stir frequently, for about 5 minutes.   Add the water, stir, cover, and steam for about 5 minutes until Kale is fully wilted and able to be stirred easily.   Drain the water out, and pour the entire contents of mushroom pan over the Kale.   Add salt and pepper (if desired) and serve.


2 thoughts on “Kale with mushrooms

  1. Pingback: Mustard Chicken with Squash and Potatoes | Wild Boar Basil

  2. Pingback: Sesame Tempeh and Mushrooms | Wild Boar Basil

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