Kale and Mushroom Side

Kale and Mushroom Side

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alluvcooking 0

"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.


  • 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.


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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...

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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