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).
FAQS:
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!

Equipment
- 1 Large Sauce Pan
- Chopping knife
- Wooden spoon or Spatula
Ingredients
- 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
- 1½ Tbsp Olive oil
- 1 Garlic clove
- 2 Pinches Kosher salt three-finger pinch
- 3 Sprigs Fresh thyme
Instructions
- 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!
Nutrition
Enjoyed Sautéed Mushrooms and Kale? Check out more side dishes here
Avocado Quinoa Salad (Gluten-Free, Dairy-Free)
This gluten-free and dairy-free quinoa and avocado salad is fresh, tangy, savory, and nutritionally satisfying. This salad and it’s fresh ingredients is made for hot summer afternoons. The tomato and lemon juice give this salad an acidic tang, balancing out the fattiness of the olive oil and avocado. This quinoa salad goes great with all…
Homemade Flour Tortillas (Gluten-Free & Dairy-Free)
No need to opt for the gummy, flakey store-bought gluten-free tortillas. These gluten-free dairy-free flour tortillas resemble freshly made flour tortillas you’d find at your favorite Mexican restaurants. The tortillas do require a few specific ingredients to result in chewy, savory goodness. FAQS: Is glutinous rice flour gluten-free? The term “glutinous” is misleading, but yes!…
Thank you for taking the time to check out my blog! I sincerely appreciate your support!