Sautéed Kale and Mushrooms with Lemon and Toasted Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple sauté of tender kale and earthy mushrooms brightened with fresh lemon juice and crunchy toasted almonds, perfect for a Whole30 side. This mediterranean-inspired whole30 (whole30, vegetarian) ready in about 25 minutes pairs cremini mushrooms, sliced, extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
  2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms release their moisture and turn golden brown.
  3. Step 3: Add 8 cups chopped kale, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper to the skillet. Sauté for 5-6 minutes until kale is wilted and tender but still vibrant green.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp fresh lemon juice.
  5. Step 5: In a small dry pan over medium heat, toast 1/4 cup sliced almonds until golden and fragrant, about 3 minutes, shaking frequently to prevent burning.
  6. Step 6: Sprinkle toasted almonds over the kale and mushrooms before serving for added texture and flavor.

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Frequently asked questions

How long does Sautéed Kale and Mushrooms with Lemon and Toasted Almonds take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Kale and Mushrooms with Lemon and Toasted Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cremini mushrooms, sliced from drying out.

Can I substitute ingredients in Sautéed Kale and Mushrooms with Lemon and Toasted Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Kale and Mushrooms with Lemon and Toasted Almonds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Kale and Mushrooms with Lemon and Toasted Almonds whole30?

Yes — this recipe is tagged whole30, vegetarian, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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