Skip to main content New this month
Get the Allrecipes magazine

Kale and Mushroom Side

Rated as 4.67 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 127 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Footnotes

  • 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


Per Serving: 127 calories; 5 g fat; 18.5 g carbohydrates; 4.9 g protein; 8 mg cholesterol; 75 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 13
Most helpful
Most positive
Least positive
Newest

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 ...

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 gre...

This recipe is cheap and easy to make. Tastes GREAT and very lo w calorie...

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 wi...

Great to serve over pasta! I also have added either chicken or flank steak ...to make it a full meal

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.

I was out of wine vinegar so used balsamic and substituted grapeseed oil and butter with coconut oil and it was great!

Used olive oil instead of grapeseed oil, and balsamic vinegar instead of wine vinegar. Worked out fine!

Made it two days in a row!! Had a (HUGE) bunch of kale left over from a Salad-in-aJar party so was looking for some great recipes--this one more than fit the bill. Thanks!