Sautéed Kale and Mushrooms

October 14, 2016
A simple side dish full of flavor and yummy goodness.
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free
I always love kale, but lately I just can't get enough of the stuff. This simple side has been lifesaver to my kale cravings. It goes great with fried eggs in the morning, as a snack mid day and with chicken or salmon for dinner. What's great is the nutritional yeast adds that nice cheesy/nutty flavor that really kicks it up a notch. My husband, as much as he loves being healthy, does not like eating veggies. He'll still eat them, he just doesn't like it. I usually have to come up with ways to hide them for him to like them. Like our Garden Turkey Burgers or Pineapple Kale Smoothie. But this side dish he loved!! I am so excited!! I got him to eat and like straight up veggies! Score! If you don't like mushrooms I could also see this being really good with sliced carrots instead.


  • 1 – 8 ounce package white mushrooms, sliced
  • 2 yellow onions, sliced
  • 1 bunch Kale, (I used half a bunch of green kale and half a bunch of Dino kale)  
  • 1 tablespoon nutritional yeast or to taste
  • 1-2 tablespoons oil/fat of choice
  • Sea salt/paprika to taste
  • Pinch of paprika


  • Heat oil/fat in a skillet/frying pan on the stove top over medium heat
  • Add onions and mushrooms, sauté until tender, 10-15 minutes
  • Add Kale and seasonings, sauté until the kale is soft and wilted
  • Serve warm 

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