Sauteed Kale with Mushrooms and Tomatoes is the best healthy side dish. This also makes a great vegetarian main dish. I love to cook a big batch to eat with lunch or dinner- it’s full of delicious flavor!
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I love greens. Kale. Escarole. Chard. Spinach. Mustard Greens. Dandelion greens. I love them all so hard! They’re all so darn healthy and so delicious in their own ways.
I grew up with a love/hate relationship with greens, like most kids (I mean, I know most kids are more on the hate side of that, but you know what I mean). I ate my weight in salad. My Grandma’s soup with the greens was always amazing (basically an Italian version of egg drop soup with escarole and mini meatballs. I’ll share it some day, it’s amazing!). And dandelion greens with garlic and capicola hot ham
were are my happy place.
But I really didn’t discover Kale until it became the sexy new food trend in recent years. While our current food culture is almost saturated with it, I’ve noticed it can be very divisive. I think it’s the wild amount of texture it brings to dishes can turn some people off. But I rather enjoy the texture.
This particular recipe is amazing with any greens you choose. For all intents and purposes I encourage you to throw in whichever you like. I happened to have kale on hand.
The first time a variation of this recipe was made, it was by my mom. She made it with chard and we knew instantly that it was a keeper. At my local grocery store (Wegmans, the 2nd happiest place on earth) they have a mix of baby Chard, baby Kale and baby Spinach which they call Super Greens. This recipe is also pretty amazing with those. But today was Kale.
This dish not only makes an excellent veggie side, but also a hearty meatless main. In addition to the healthy greens, you have onions and garlic to throw in some fantastic flavor, mushrooms for the umami factor, tomatoes for a bit of acid and some crushed red pepper for some added spice.
And if you’re really feeling frisky, you can throw in a few tablespoons of white wine to really pull everything together. I’ve been eating it at work all week over brown rice and it’s made an excellent lunch!
Now if you’re working with Kale that isn’t prepackaged (or any greens for that matter) make sure you wash it extra well and keep and eye out for worms. This was the first thing my grandma taught me when working with greens. I was super lazy and bought pre-cut and washed Kale greens. The upside is less work for me.
The downside is they don’t do as good of a job getting rid of those fibrous stems. They’re edible but not terribly enjoyable to chew. So if you get Kale that isn’t pre-packaged, take the extra step and remove those stems, you’ll be glad you did!
Other healthy recipes I love are:
Sauteed Kale with Mushrooms and Tomatoes is the best healthy side dish. This also makes a great vegetarian main dish. I love to cook a big batch to eat with lunch or dinner- it's full of delicious flavor!
10 minPrep Time
20 minCook Time
30 minTotal Time
Yields 6 servings
- A large head of kale (or your greens of choice), cleaned well, trimmed of stems and cut down to the size that you make lettuce in a normal salad- not a chopped salad
- 1 small to medium onion, diced
- 3-4 cloves of garlic, minced or pressed
- 1 medium tomato, diced
- 8 oz. of sliced mushrooms
- Olive oil
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Crushed red pepper, to taste
- 3 tablespoons of white wine (optional)
- Heat a olive oil over medium to medium high heat in the the pan and add your garlic and onion and stir frequently. Sprinkle with a bit of salt and pepper to taste.
- Get your onions and garlic for about 5 minutes until they are sweating but not browning, it usually takes a couple of minutes. Stir everything frequently. Add your mushrooms, season with salt and pepper and allow them to brown 3-4 more minutes.
- Add your greens to the pan and season liberally with salt, pepper, garlic powder and crushed red pepper. Mix everything together and allow the greens to cook down for 3-5 minutes, turning them periodically.
- Add the diced tomatoes and wine. Cover and cook down for 5-7 minutes, stirring periodically.
- Once everything is well combined serve on it's own or over rice.
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