A side dish so good, you’ll want to make it a main course!

dani + duff - Kale and Mushrooms

For this one, we send our gratitude to Rachael Ray.

Thanks, Rachael Ray! Duff found this recipe a couple of years ago when I wasn’t home to cook up some kale per usual, and it has been our go-to method for preparing kale ever since. I love it so much that I plan entire meals around it. Or make it a meal, if I’m really being honest here.

In the health world, there is a lot of talk about “superfoods,” which generally refers to foods that have a lot of health benefits. Kale is probably one of the most popular “superfoods” because it has nearly everything you could want (and more importantly, NEED) in a good-for-you leafy green.  Kale contains heart-healthy antioxidants, fiber, potassium, folate, vitamin E, and omega-3 fatty acids. It contains amino acids that help keep your brain sharp, and lutein to help protect your heart from plaques. And above all, it’s DELICIOUS!

So with all this goodness in some leafy veg, it’s high time for to get yo’ green on, get yo’ green on…

…Getcha getcha getcha getcha getcha green on…

dani + duff - Kale and Mushrooms

Start by chopping up the mushrooms and garlic. Personally, I like chunkier pieces of garlic for a big bite of flavor.

dani + duff - Kale and Mushrooms

Tear the kale from the stems. (Don’t worry, I went back and tore off every last bit after I took this picture!)

dani + duff - Kale and Mushrooms

Heat the butter and oil.

dani + duff - Kale and Mushrooms

Sauté the garlic and mushrooms, covering with a lid that is too small for the skillet.

dani + duff - Kale and Mushrooms

Add the kale to the skillet, also covering with the too-small lid, and cook until wilted.dani + duff - Kale and Mushrooms

Once the kale has cooked down, throw in the salt, pepper, and red pepper flakes. Then pour in the Marsala to loosen up all of the garlic and tasty bits that have coated the pan.

dani + duff - Kale and Mushrooms

Super simple, and healthy to boot! I love this dish next to a baked sweet potato — that combination is my favorite food.


Kale and Mushrooms
Serves 4
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
  1. 2 tablespoons olive oil
  2. 2 tablespoons butter
  3. 1 bunch kale, stems removed, chopped or torn
  4. 4 cloves garlic, minced
  5. 4-8 oz. mushrooms, quartered*
  6. 1/4 cup Marsala or cooking sherry
  7. Salt and pepper
  8. Crushed red pepper flakes
  1. Heat the olive oil and butter in a large skillet over medium-high heat.
  2. Add the garlic and mushrooms to the pan, stirring to coat with the oil and butter. Cover with a lid that is too small for the skillet, and cook for about 8 minutes. Stir 1-2 times to ensure the mushrooms cook evenly.
  3. Add the kale to the pan and toss to combine with the mushrooms (tongs are ideal here.)
  4. Place the lid back on top of the kale and cook until wilted, 2-4 minutes.
  5. Add the salt, pepper, and crushed red pepper flakes to taste.
  6. Pour the Marsala into the skillet, stirring to deglaze the pan.
  1. *The amount of mushrooms depends on your taste. I usually use about half of a small container of mushrooms for this recipe, which is generally 10ish mushrooms.
Adapted from Rachael Ray
Adapted from Rachael Ray
dani + duff http://www.daniandduff.com/
    • dani + duff says:

      I can’t wait to hear what you think of it! If you also want to try more of a salad that hasn’t been cooked, you can coat kale greens in oil and lemon juice and massage it around a bit with your hands. It softens up nicely and you can use it as a base to top with whatever you please!

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