Garlicky Mushrooms & Kale
Ingredients
400 g Kale
300 g Mushrooms
10 Garlic clove
3 tbsp Olive oil
Salt
Black Pepper
Instructions
- Prepare the vegetables. For the kale, pull the leafy green parts away from the tough central stalks. Discard the stalks, then roughly tear or chop the leaves. Place them in a colander and rinse well. Slice the mushrooms. For the garlic, peel the cloves and crush them.
- Heat the olive oil in a large frying pan or wok over a medium-high heat.
- Add the sliced mushrooms and the kale to the pan. Season generously with salt and black pepper. Cook for 12-15 minutes, stirring and tossing everything together every few minutes.
- Add the crushed garlic to the pan after the mushrooms have browned and the kale has begun to wilt
- Continue cooking for about 3 mins until the liquid has mostly evaporated and the vegetables are tender to your liking. Taste and adjust the seasoning with more salt or pepper if needed.
- Serve immediately as a warm side dish.
Notes
FAQs
Can I use a different type of kale?
Absolutely. Curly kale is classic and holds texture well. For a quicker cook, use Tuscan (Lacinato/Dinosaur) kale. Just strip the leaves from the central stem and chop. Baby kale can be added at the very end, wilting in just a minute or two.
Is it really necessary to remove the kale stems?
Unless you enjoy chewing on fibrous, bitter twigs, yes. The central stalk is unpleasantly tough. For larger leaves, strip them away by hand. For Tuscan kale, a quick slice down either side of the stem with a knife is the fastest method.
My mushrooms are steaming/boiling instead of browning. What am I doing wrong?
Your pan is either overcrowded or not hot enough. Cook the mushrooms in batches if needed. They need space to release their moisture and for it to evaporate quickly so they can sear, not stew. Don’t stir constantly, let them sit for a minute to develop colour.
Can I use pre-chopped garlic from a jar?
In an absolute emergency, yes. But the flavour will be sharper, less nuanced, and more likely to burn. Freshly crushed garlic is fundamental to the soul of this dish. It’s worth the 60 seconds of effort.
Can I make this ahead of time?
It’s best served fresh. If you must, cook it about 90% of the way (keeping the kale with a slight bite), then spread on a tray to cool quickly. Reheat in a very hot pan with a tiny splash of water or oil. It will be softer, but still tasty.
This seems too simple. How can I add more flavour?
A few chef’s secrets:
1) Add a pinch of chilli flakes with the garlic.
2) Finish with a squeeze of lemon juice or a drizzle of good balsamic vinegar.
3) Stir through a tablespoon of capers or chopped olives at the end.
4) Garnish with grated Parmesan.
Is this dish suitable for freezing?
Technically, yes. Practically, no. Both kale and mushrooms become exceptionally watery and mushy upon thawing. The texture will be disappointing. This is a cook-and-eat-now side dish.
What can I serve this with?
It’s a robust, savoury side that pairs brilliantly with grilled or roast meats (chicken, steak, sausages), a fried egg on top for a meal, or stirred through cooked pasta with extra olive oil.
The kale is still tough after 15 minutes. Help?
Two solutions:
1) Add a splash (2-3 tablespoons) of water or vegetable stock to the pan and cover it with a lid for 3-4 minutes to steam the kale through.
2) Next time, blanch the chopped kale in boiling salted water for 60 seconds, drain well, and squeeze out excess water before adding to the pan.
How do I stop the garlic from burning when cooking for 12-15 minutes?
You don’t add it at the beginning. The recipe has a crucial, implicit step: add the crushed garlic to the pan after the mushrooms have browned and the kale has begun to wilt (around the 5-7 minute mark). This ensures it flavours the dish without turning acrid.
Throw in your flavor