Sautéed Kale with Shiitake Mushrooms and Toasted Walnuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply savory side dish where tender kale and earthy mushrooms are elevated with toasted nuts and a hint of garlic. This mediterranean-inspired vegetarian (gluten-free) ready in about 20 minutes pairs kale, shiitake mushrooms, walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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.

★ 4.4 (15 ratings) Prep: 12 min Cook: 8 min Serves 2 Mediterranean cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Remove stems from 10 oz kale and thinly slice leaves; thinly slice 4 oz shiitake mushrooms.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant but not browned.
  3. Step 3: Add kale and mushrooms, season with 1/4 tsp sea salt and 1/8 tsp black pepper, and sauté for 6-7 minutes until kale is wilted and mushrooms are tender.
  4. Step 4: Toast 2 tbsp walnuts in a dry skillet over medium heat for 2 minutes until aromatic, then chop roughly.
  5. Step 5: Remove kale mixture from heat, stir in toasted walnuts, and serve immediately while warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Kale with Shiitake Mushrooms and Toasted Walnuts take to make?

Total time is about 20 minutes (12 min prep + 8 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 with Shiitake Mushrooms and Toasted Walnuts?

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 kale from drying out.

Can I substitute ingredients in Sautéed Kale with Shiitake Mushrooms and Toasted Walnuts?

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 with Shiitake Mushrooms and Toasted Walnuts for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Shiitake Mushrooms and Toasted Walnuts gluten-free?

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

What others are saying

Related recipes