Sautéed Kale with Mushrooms and Carrots
Recipe Key
The tender greens of spring cleanse our body from the heavier foods we ate during the winter. Our body is craving these greens right now. Here is an early spring recipe with only 6 ingredients.
I made this Sauteed Kale with Mushrooms and Carrots for my friends the other night and they loved it. If you can get Lacinato Kale it is the most tender. Since it was not available in the market today, I made it with Curly Kale for the blog. They are both delicious. In this recipe I sauté mushrooms with the kale to give it a woodsy flavor then I add carrots and onions for a little sweetness to balance the bitter greens. Yum!
I like this recipe because it only has 6 ingredients (not including salt and pepper), kale, mushrooms, carrots, onions, garlic and olive oil.
One at a time, grasp the stems of the kale in one hand and strip the leaves off with the other. (keep the stems for another use such as a smoothie or soup).
Working in batches thinly slice the kale.
Cut the carrots in half lengthwise, then slice on an angle to make half moons 1/8” thick.
Heat the olive oil in a large sauté pan on medium low. Add onions and mushrooms. Sauté on medium low until mushrooms are beginning to soften about 3 minutes. Add carrots, sauté 2 minutes until carrots are almost tender. Add garlic, stir and sauté 1 minute until garlic is fragrant.
Add kale, stir with tongs until the kale wilts. Season with salt and red pepper flakes if using. Sauté 3-4 minutes, stirring frequently until kale is tender and bright green. Serve warm or at room temperature.
Sautéed Kale with Mushrooms and Carrots
A delicious woodsy flavored green vegetable with only 6 ingredients.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Vegetable
- Cuisine: Healthy, Paleo, Vegan
Ingredients
- 1 head kale, stems removed
- ½ large yellow onion, chopped
- 4 ounces baby bella mushrooms, stems removed, sliced(about 1 ¼ cups)
- 2 large carrots, sliced (about 1 cup)
- 3 cloves garlic, minced
- 2 Tb olive oil or coconut oil
- Celtic sea salt
- Red pepper flakes (optional)
Instructions
- One at a time, grasp the stems of the kale in one hand and strip the leaves off with the other. (keep the stems for another use such as a smoothie or soup).
- Working in batches thinly slice the kale.
- Chop onions, slice mushrooms, mince garlic.
- Cut the carrots in half lengthwise, then slice on an angle to make half moons 1/8” thick
- Heat the olive oil in a large sauté pan on medium low
- Add onions and mushrooms. Sauté on medium until mushrooms are beginning to soften about 3 minutes.
- Add carrots, sauté 2 minutes until carrots are almost tender.
- Add garlic, stir and sauté 1 minute until garlic is fragrant.
- Add kale, stir with tongs until the kale wilts.
- Season with salt and red pepper flakes if using.
- Sauté 3-4 minutes, stirring frequently until kale is tender and bright green.
- Serve warm or at room temperature.
Until next time, have a fantastic day and enjoy the recipe. Please leave a comment below. I always love hearing about your health journey and your thoughts and feedback on making your own delicious food at home.
Would you like to have more of these delicious healthy recipes sent to you? CLICK TO SIGN UP for my weekly email newsletter of recipes and information to eat well and enjoy your wonderful life.
Much love,
Ingrid
This greens recipe is SO good! Can’t wait to try it myself Ingrid. Hope it turns out as good as yours although it never does 🙂
The key to making it come out really good is the way you cut the vegetables. Be sure to remove the stems from the kale and cut the carrots on the diagonal. I’m sure yours is really good. Thanks your appreciation.
Thank you very much for all you share!
Very much appreciated 🙂
Glad you like it. Thanks for letting me know.
Much love,
Ingrid
have made this twice now. absolutely delicious!! thank you!
Hi Toni,
Thanks for letting me know you like it! I love hearing from you.
Three of my favorite ingredients that I never tire of! My trouble is that where I live now, in southern Germany, having access to Kale is not easy. I found one grocer (a Greek) who is willing to order it ever so often. He has to buy a whole crate from the market, but I only need one plant (equal to 4-5 bundles like they are sold in the U.S.). Kale used more in northern Germany where it is being cooked for over 1+ hour, and sometimes re-cooked for another 20 minutes the next day to make them taste right, so I wonder what is the difference?? You only cook it for a few minutes? All recipes call for chopped kale.
I also have another question about carrots. While I know to slice the carrots on the diagonal, my friends always ask me WHY. It’s been so long that I just don’t remember anymore, I just do it because I have been taught so, and feel stupid because I cannot explain. Thank you for helping me out here.
And, Thank You for your fantastic recipes!
Hi Irma,
I’m glad you like the recipe. As for the type of kale they cook a long time in northern Germany, I can’t say I know what that might be. I look for young tender kale leaves that cook very quickly. You may consider growing kale in a window box if you don’t have any outdoor space. It grows really easily.
If you can’t get kale, the same recipe can be made with other greens. Try Swiss chard or spinach. If you can get dandelion greens or broccoli rabe blanch them in water for 3-4 minutes before adding them to the pan to saute.
As for the carrots, I like to cut them on the diagonal because they look good and it gives them a little more surface space for cooking. You can always tell your friends you do it because you like it like that. Good luck with the kale. Much love,
Ingrid, thanks for the suggestion of growing kale myself. I do have a small balcony (the kitchen is really tiny), and since I want to grow arugula for us and our cat(!!), I may add the kale as well. By the way, the grocer said today that the kale season is over, he can’t get it anymore until late this year. But I have other options. Thanks again.
Slicing thin vegetables (carrots, celery, etc.) on the diagonal allows you to get larger individual slices than just chopping straight across, which helps the appearance and can alter the cooking time.
Thank you Paul that is a great tip.
Be selective when eating outt when it can be up to you, eat at restaurants which can be prepared to customize lunch for you.
Even a 5 percent to ten peercent lowering of weight can reverse the chaznce of disease.
Choosing to eat well is a big step for some who are employed to a rather unhealthy lifestyle.
I just recently learned about your blogs and found this one! I had leftover celery, carrots, and kale (no mushrooms) but didn’t want to make a soup, I wanted to make a side dish for my chicken-on-the-stove dish! It turned out wonderful and healthy. Thanks for sharing. Looking forward to making many more recipes.
Thanks DD, I’m glad to have inspired you. It’s one of my favorite side dishes.