Sautéed Kale and Mushrooms

Sautéed Kale & Mushrooms is a whole foods plant based dish that only takes a minutes to prepare. The best part is that it’s super simple, and it features a game changing ingredient – red palm oil. Don’t knock it! Imagine a dish where kale is transformed by the rich, nutty notes of West African red palm oil, a staple in Nigerian cooking. Well this is that dish.

Red Palm Oil is the secret sauce

Red palm oil, a staple in Nigerian and West African kitchens, known for its rich, earthy flavors and distinctive red hue. In recent years there has been much controversy about palm oil, how it’s produced and its nutritional value. But, one thing not everyone may be aware of is that palm oil is indigenous to West Africa and has been used to cook for centuries. The story of palm oil is one for another day. Just note that it is a key ingredient in Nigerian cuisine as both an oil and a seasoning (yes! seasoning).

Make this dish your own!

Now let’s get to this Sautéed Kale and Mushrooms recipe. The earthy touch of mushrooms, the sharpness of red onions, and the fiery zing of habanero peppers create a dance of flavors on your palate. If you are looking for an interesting dish – main or an accompaniment – that is quick and easy to prepare, this dish delivers. The great thing about this dish is that you can make it yours by using spices you love or exploring new ones. Swap kale for swiss chard, spinach, efo or callaloo if you have it. It stands alone as a side dish or pairs well with rice, potatoes, quinoa, couscous or plantains (boiled, roasted or fried) to name a few options.

Key ingredients for this kale and sautéed mushrooms dish

• This recipe uses button (or cremini) mushrooms, however you can use any mushrooms of your choice or a mix of mushrooms. 
• You can swap kale for any other dark leafy green. It pretty much works with any. Just note that cooking time for the greens can take shorter (like spinach) or longer (like mustard greens).
• Red onion or any onion can work with this recipe. Take your pick. Onions have different flavors and flavor intensity so be sure to try this dish a few times to see what works for you.
• With spices and seasonings you can keep it simple or go to town. I like to keep it simple so that the palm oil and ingredients are the stars of the dish.
• Again depending on the greens used, store this dish in an airtight container in the fridge for 2 – 3 days. Personally I prefer to make a fresh batch every time.

Serving suggestions

Unique flavors? Yes. Here are a number of suggestions on how to enjoy this recipe.

• On its own. Yes you can certainly eat a whole bowl of this. I promise!
• Over rice. My favorite way to enjoy it because who doesn’t love rice?
• With boiled yam, potatoes or semi ripe plantain
• With black eyed beans. Add boiled beans to the pan when finishing the recipe, or serve over a bowl of beans. You choose

Why we love this dish

As with all other recipes on this platform this sautéed kale and mushrooms recipe is;

• Plant-based
• Vegan
• Gluten free
• Dairy free
• Soy free
• Easy to make
• Uses simple ingredients

If you do give this recipe a try, do share on social media and tag #pffplate. It’s great to see all your amazing recreations. Enjoy!

Print Recipe

Sautéed Kale & Mushrooms

Serves: 2 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 145 calories 10.5 grams fat

Ingredients

2 bunches dino kale (cavelo nero)

6 oz cremini mushrooms (or any mushroom of choice)

1 small red onion

1 - 2 habanero peppers

3 tbsp red palm oil (or neutral oil if preferred)

Black pepper to taste

Salt to taste

Instructions

• Chop the dino kale and slice the red onions, habanero peppers, mushrooms
• Place a wide deep pan on medium high heat and pour in the palm oil. Heat it for 2 - 3 minutes until it becomes slightly translucent. 
• Add in the sliced onions and saute for 2 minutes until they begin to look translucent.
• Add in the mushrooms and peppers, saute them along with the onions for 1 minute then add in the chopped kale, give it a mix in, then add the black pepper and sea salt.  
• Cover the pan, lower the heat and steam for 5 - 6 minutes.
• Remove from the pan and serve immediately

Notes

If using tougher greens such as mustard greens, cook these greens for longer. To reduce the fat content, swap the palm oil for a neutral oil or replace the oil completely and use vegetable stock.