This is a super easy and quick side dish that you can throw together at the last minute. With just a few ingredients and items that I normally have on hand, I love this kale and mushroom side and I love pairing it with either roasted chicken or a simple seared steak. This kale and mushroom side can be made in less than 10 minutes from start to finish (depending, of course, on how good your knife skills are) and because it is very low maintenance, it can be completed while you are working on the main dish. The kale becomes super soft with just a hint of garlic that isn't too overwhelming. I'm not going to lie, but I can eat the entire skillet to myself in one sitting (Oops!).
Keep reading for this easy recipe.
7-8 ounces mushrooms, thinly sliced (shiitake and baby portobellos work great)
1/4 cup white wine or chicken broth
1 bunch of curly kale, chopped (dinosaur also works)
2 cloves garlic, finely minced
1 teaspoon oil
salt and pepper, to taste
1. With a skillet on medium heat, add the teaspoon of oil. Add the sliced mushrooms and the minced garlic, saute them for about 5 minutes, until they are nicely browned.
2. Next, add the white wine (or chicken broth) and deglaze the pan, allowing the liquid to almost reduce completely.
3. Add the chopped kale and stir to combine with the mushrooms, saute until the kale shrinks down and becomes soft. You can cover the skillet with a lid to get the kale to shrink faster if you'd like.
4. Once the kale has shrunk down, add a pinch of salt and pepper and give it one last stir before serving.