Kale and Mushroom Side

Kale and Mushroom Side


"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."
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30 m servings 127 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.


  • 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.


Read all reviews 9
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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...

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!

A friend gave me kale and onions from her garden so I thought this recipe would be a great fit. I used button mushrooms since that's what I had on hand. Really nice taste and it made the house...

I LOVE this recipe! Thanks for making kale something I truly enjoy eating!

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

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 a...

We liked it. I might try to spice it up a bit more next time. Kale is new to me and I like it a lot so will keep working with this recipe.

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