Friday, April 4, 2014

Savory Sauteed Mushrooms and Kale

Simplicity is key.

This phrase brought me and my friends a lot of debate last night. I know, a group of friends sitting around discussing the ideal simplicity of food (and watching youtube videos of a fifteen year old chefthe reasoning and science behind awesome recipes, and everyone's dream kitchen) isn't what you'd call a "normal" college weekend night.

But that's why I love my school...and friends. That and the fact that we did, in the end, decide that simplicity is always key when it comes to vegetables. Buy them fresh, local, and gorgeous, spruce them up a little bit, and appreciate their deliciousness. I stand to reason that this method works with just about any food as well.

Last week at the farmer's market, I picked up some real beauties. Russian kale - a flat leaf, lavender stemmed variety, and oyster mushrooms - tender, juicy, and mild clusters. You see, buying things straight from the farmers' hands gives me an incredible appreciation for everything I eat, making it that much easier to enjoy a minimalist approach to food. Not to mention, it's way easier and comes at a much higher success rate than fussing around with tons of ingredients and techniques (although that can be pretty fun sometimes).

Alright. I'm pretty sure you understand my food philosophy by now, so let's get on with the simplest, tastiest, most appreciation-prompting mushroom and kale recipe you'll ever need. 

Savory Sauteed Mushrooms and Kale

Serves 2

  • 1 tablespoon light olive oil or avocado oil
  • 3 heaping cups roughly chopped oyster mushrooms (criminis, shiitakes, or mixed wild mushrooms will work in a pinch)
  • 1 small bunch Russian kale (or, you know, any kale), roughly chopped
  • 1 tablespoon chopped fresh thyme
  • salt and pepper, to taste
  • parsley and grated parmesan, for garnish
  1. Heat half the oil in a large skillet over high heat. Add half the mushrooms and let sit for a minute or two, until seared and golden brown on the side facing down. Toss and continue sauteeing until cooked through (just another 2-3 minutes)
  2. Set the first batch of mushrooms aside and repeat with the remaining mushrooms. Sauteeing them in batches allows for a good, caramelized sear on them, rather than a bunch of limp, watery mushrooms.
  3. When the second batch of mushrooms is done, add the fresh thyme, kale, and first batch of mushrooms. Saute for about 3 minutes, until the kale is just wilted.
  4. Season with salt and pepper to taste, garnish with parsley and parmesan.


  1. These mushrooms look amazing! Love the savory kale too!

    1. Thanks! Aren't oyster mushrooms pretty gorgeous?!