This Sauteed Kale and Mushrooms Recipe is quick, simple, and a favorite in my kitchen. Garlicky mushrooms paired with bright lemon and a splash of bone broth make a flavorful, comforting side that comes together in minutes and complements many main dishes.
This dish is full of flavor without the guilt and works especially well alongside other healthy sides like Air Fried Spaghetti Squash, Dairy Free Green Bean Casserole, or Roasted Bok Choy. It also pairs nicely with a simple steak or roasted chicken to complete a balanced meal.
Sauteed Kale And Mushrooms Ingredients:
- Bone broth – adds savory depth. Use your favorite brand.
- Lemon & apple cider vinegar – the acidity helps soften the kale and brightens the flavors.
- Sea salt – to taste.
- Mushrooms – any variety will work; baby bella are a solid choice.
- Kale – buy pre-chopped (remove stems) or whole (remove stems and chop into bite-sized pieces).
- Garlic – minced for aroma and flavor.
- Ghee – or avocado oil for cooking.
How to make:
- Wash and slice the mushrooms. Wipe or rinse them well since they can hold dirt; slice lengthwise and include the stems if you like.
- Heat the ghee or avocado oil in a large sauté pan over medium heat. Add the garlic and cook briefly until fragrant.
- Add the mushrooms, kale, lemon juice, apple cider vinegar, bone broth, and a pinch of sea salt. Sauté, stirring occasionally, until the kale is tender and the mushrooms are cooked through, about 5–10 minutes.
What should I serve this with?
I love this as an AIP Thanksgiving side dish, but it also goes well with:
- Crispy AIP chicken
- Paleo chicken piccata
- AIP chicken parmesan
How should I reheat kale?
- This is best served fresh from the stove, but to reheat, warm it gently on the stovetop over low-medium heat until heated through to preserve texture and flavor.
If you like this recipe, you will love my other vegetable recipes:
- Dairy free green bean casserole
- Maple brussels sprouts
- Paleo mac and cheese
If you enjoyed this recipe, please consider rating it and leaving a comment. Reviews help others discover the recipe.
Sauteed Kale And Mushrooms
48kcal
Equipment
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Sautéing pan
Ingredients
- 1 head kale stem removed, chopped
- 2 lemons juiced
- 4 cloves garlic minced
- 1 tbsp ghee or avocado oil
- 1/4 cup bone broth
- 1 tbsp apple cider vinegar
- 2 cups mushrooms chopped
Instructions
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Place the avocado oil or ghee in a large pan over medium heat. Add the garlic, then the mushrooms, kale, lemon juice, apple cider vinegar, bone broth, and a pinch of sea salt. Sauté until the kale is tender and the mushrooms are cooked through, about 5–10 minutes.
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