Sautéed Kale and Shiitake Mushrooms with Garlic
Quick-cooked kale and mushrooms in a savory garlic-infused oil, perfect as a side or main. This american-inspired whole30 (vegetarian) ready in about 20 minutes pairs chopped kale, sliced shiitake mushrooms, 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.
Ingredients
- 2 cups, chopped kale
- 8 oz, sliced shiitake mushrooms
- 3, minced garlic cloves
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
- Step 2: Add 3 minced garlic cloves and sauté for 1 minute until fragrant, avoiding browning.
- Step 3: Add 8 oz sliced shiitake mushrooms and cook for 5 minutes, stirring occasionally, until mushrooms release liquid and brown slightly.
- Step 4: Stir in 2 cups chopped kale and cook for 3-4 minutes until wilted and tender.
- Step 5: Remove from heat, add 1 tsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp black pepper, tossing to combine.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Kale and Shiitake Mushrooms with Garlic take to make?
Total time is about 20 minutes (10 min prep + 10 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 Shiitake Mushrooms with Garlic?
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 chopped kale from drying out.
Can I substitute ingredients in Sautéed Kale and Shiitake Mushrooms with Garlic?
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 Shiitake Mushrooms with Garlic 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 Shiitake Mushrooms with Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to whole30 dish. We make it weekly.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
