Kale abounds this time of the year. If you’re wondering how to use a profusion of kale, this 10 minute dish is a flavorful option. Butter and garlic make this recipe pop: the added mushrooms become infused with their flavors and give a great complimentary texture to the kale.

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Quick Sauteed Kale with Garlic and Mushrooms

Serves 4

12 ounces (three generous handfuls) kale

8 ounces mushrooms, sliced

2 garlic scapes, chopped into small pieces (or 2-3 cloves of garlic if scapes are unavailable)

2 shallots, or one yellow onion, diced

4 tablespoons of butter

Salt to taste

Mozzarella or Parmesan cheese, as desired



If you’re using full grown kale, trim the stems and slice the leaves into wide strips. Baby kale is usually good to go straight into the pan; chopping it smaller is up to you!

Heat the butter in a pan over medium heat and add the salt and chopped onion or shallot. If using garlic scapes, add them immediately so that they can soften.

Add chopped mushrooms to the melted butter mixture and continue to sauté. (If you’re using minced garlic, add it once the mushrooms begin to turn color and soften.) Once the mushrooms have started to soften and darken, add the kale. Keep the heat on for about 45 seconds, or until the kale has darkened slightly and the stems have softened. Cover and remove from heat.

Serve topped with freshly ground pepper and your choice of grated cheese.

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 Recipe and photos by B. Randall