I make this at least twice a week for my family. It is a super easy and yummy way for us to get a good dose of our dark leafy greens. Macadamia nut oil is also good in place of grapeseed if you have it.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.

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  • Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

Cook's Note:

For a more saucy mixture add 1/2 cup chicken or vegetable stock.

If you don't have shiitake mushrooms you can substitute any type of mushroom.

A nice addition to this dish is pine nuts; add them when you first start so they roast a little.

Nutrition Facts

127 calories; protein 4.9g 10% DV; carbohydrates 18.5g 6% DV; fat 5g 8% DV; cholesterol 7.6mg 3% DV; sodium 75.4mg 3% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2017
This is definitely a do-again recipe. The pic with it shows pasta but none in the ingredients and I made it exactly except used veg oil in place of grapeseed oil. I used shitake mushrooms as it called for but they seemed a bit overwhelmed with the other flavors. Next time I'll use plain shite or portabellas - cheaper and I think will be as good. My first foray into kale too - liked it! Read More
(3)

Most helpful critical review

Rating: 1 stars
09/15/2019
Bland very bland. If I could give no stars I would Read More
28 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/30/2017
This is definitely a do-again recipe. The pic with it shows pasta but none in the ingredients and I made it exactly except used veg oil in place of grapeseed oil. I used shitake mushrooms as it called for but they seemed a bit overwhelmed with the other flavors. Next time I'll use plain shite or portabellas - cheaper and I think will be as good. My first foray into kale too - liked it! Read More
(3)
Rating: 5 stars
12/29/2016
This recipe is cheap and easy to make. Tastes GREAT and very lo w calorie... Read More
(1)
Rating: 5 stars
04/21/2014
Great to serve over pasta! I also have added either chicken or flank steak...to make it a full meal Read More
(1)
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Rating: 5 stars
06/22/2014
This is the only way I have made kale so far and liked it. I followed direction closely but not exact. Just used regular oil. Anyway as long as you don't change it too much you can't go wrong with this recipe. Read More
(1)
Rating: 5 stars
01/09/2020
This is a very tasty and versatile recipe! I used portobello mushrooms that I had on hand. Also used balsamic vinegar and a little less nutmeg. I love using a big wok for stirfrying leafy greens. Update: I tried using sherry instead of red wine vinegar also added some julienned carrots for color. I finish with a generous squirt of balsamic reduction a sprinkle of goat cheese and serve over brown rice. Read More
(1)
Rating: 5 stars
06/04/2018
This was spectacular! I wonder why it doesn't have 1000 five-star reviews! Two things: the recipe calls for one 'bunch' of kale. Different varieties had different sized bunches and my bunch was a little small. There were only two of us and we gobbled it up! My advice is to double the recipe for four servings. Read More
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Rating: 5 stars
10/21/2017
Delicious! Served with Heinen's spinach and feta salmon burgers. Added Greek Freak seasoning and squeezed fresh lemon juice on it after it was at the table. Read More
Rating: 4 stars
08/24/2019
Slight variation to the recipe - leave out the butter & salt, and I used mushroom/sage infused olive oil instead of grapeseed oil, white wine instead of vinegar. I used red kale, but next time will use organic baby kale, as the vegetable was a bit too tough. Read More
Rating: 4 stars
03/11/2014
I made this recipe with baby kale and coconut oil instead of grapeseed since I didn't have any and just realized I omitted the nutmeg. My husband loved it and asked for more and he has never asked for more of a veggie before. Read More
Rating: 1 stars
09/15/2019
Bland very bland. If I could give no stars I would Read More