Sautéed Kale and Mushrooms (Gluten-Free Dairy-Free)

easy side dish

Sautéed veggies, but better. These Sautéed Kale and Mushrooms are full umami flavor and are ready in just 15-ish minutes. This recipe not only functions as an easy side dish but also as a guide to help you amp up your vegetables. The wine, garlic, and thyme are the holy trinity of this dish. Together, the flavors of these three ingredients mingle harmoniously and create the perfect savory taste.

Recipe Notes:

This recipe yields approximately enough for a single serving. Although it can function like a typical step-by-step recipe, I encourage you to use take these flavors and techniques and apply them to your everyday cooking. More specifically, I suggest browning a veggie with a fat and an aromatic (in this case, olive oil and garlic), adding a splash of dry wine and a fresh herb (in this case, white wine and thyme), reducing the wine to a glaze-like consistency, and finishing with greens (in this case, kale).


Which white wine is best?

Any dry white wine will work! In this recipe, I used a $7 dry Riesling from Trader Joe’s (not sponsored) and I LOVED the flavor. However, Pinot Grigio and Sauvignon Blanc work just fine. Do not break the bank on this ingredient. Cheap wine does the job!

easy side dish

Sautéed Kale and Mushrooms (Single Serving)

An easy and flavorful way to jazz up veggies. This recipe functions as a guide of how to add flavor with ingredients such as wine, thyme, and garlic.
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Garlic, Kale, Mushrooms, Thyme, Wine
Servings: 1
Calories: 258kcal
Author: alattaeats



  • 2 Cups Chopped Kale washed and dried
  • 1 Cup Crimini mushrooms washed and dried
  • ¼ Cup Dry White Wine Pinot Grigio, Sauvignon Blanc, or a Dry Reisling work
  • Tbsp Olive oil
  • 1 Garlic clove
  • 2 Pinches Kosher salt three-finger pinch
  • 3 Sprigs Fresh thyme


  • In medium bowl, add chopped kale, ½ tbsp of olive oil and a pinch of salt. Massage for 30 seconds or until kale appears wilted and darker in color. Set aside.
  • Chop mushrooms into approximately ½ inch pieces. Set aside.
  • Peel garlic and set aside.
  • Add remaining olive oil to saucepan and heat on medium-high heat. Once hot, add chopped mushrooms, garlic clove, and a pinch of salt. Stir and cook until mushrooms are golden brown.
  • Pour wine into sauce pan, add thyme, and stir. Cook until wine reduces and appears glaze-like.
  • Add kale to pan and continue to cook on medium heat until kale is wilted and cooked through.
  • Once kale is cooked, remove the sprigs of thyme.
  • Serve and enjoy!


Serving: 1g | Calories: 258kcal | Carbohydrates: 6g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 784mg | Potassium: 396mg | Fiber: 1g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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