Jump to recipe and more…
This savory sauteed kale recipe is sure to find its way into your monthly rotation of keto-friendly side dishes.
Personally, I’ll take kale (raw or cooked) over spinach every day of the week. To me, kale just seems to have more flavor and complexity than spinach along with a more appealing texture in general.
This recipe combines a special technique and the rich and meaty flavor of mushrooms to yield kale that is perfectly tender (not overcooked), savory and not at all bitter.
For kale that’s less bitter, wash it twice—once when you bring it home and again after slicing (the thinner the better).
Sauteed kale recipe with mushrooms and lemon (not bitter).
- 1 pound whole kale, thinly sliced
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 8 ounces mushrooms, finely chopped
- 1 teaspoon fresh thyme, picked
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- ½ tablespoon kosher salt (Diamond Crystal brand) or to taste
- ½ teaspoon black pepper
- Wash the kale then slice (as thin as possible) and wash for a second time in cold water (this reduces bitterness). Dry on towels or in a salad spinner and reserve.
- Cook the onion, mushroom, thyme, salt and pepper in olive oil over medium heat for 8-10 minutes or until most of the moisture has evaporated and the mixture begins to brown slightly.
- Add the kale and cook lightly for 5-8 minutes until just wilted and tender. Add the chives, parsley and lemon juice then stir and serve immediately.
Net carbs: 6.5g for 5oz serving
If you’re not a fan of mushrooms, feel free to leave them out (maybe try adding minced garlic instead)!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Sautee
- Cuisine: French
Keywords: keto kale recipe, sauteed kale, kale with mushrooms
How to Prepare Kale That’s Less Bitter (& More Tender)
Most people who don’t like kale complain that it’s too bitter and fibrous (or “tough”).
Luckily, there are some steps you can take to prepare kale that’s flavorful, tender and not so bitter.
First, it’s important to note that certain varieties of kale (like the classic curly kale) are more bitter than others (like lacinato kale—also called, “dinosaur kale”).
What’s more, each variety of kale can also vary in bitterness depending on where it’s grown, the time of year and a range of other factors.
That said, the best way to reduce the bitterness of kale and make it more tender and delicious is as follows.
How to Cook Kale with the Stems
Unfortunately, most store-bought bags of pre-washed and sliced kale leave the kale stems too large.
If you decide to cook pre-packaged kale like this, you run the risk of overcooking the leaves before the stems become tender—and if you decide to eat it raw, the large stems will be too tough and fibrous to enjoy.
Because of that, your best bet is to buy whole kale and slice it yourself. The trick is to slice each leaf as thinly as possible so that the long fibers in the stems are cut short enough (almost like little coins) to become tender—either raw or lightly cooked.
Hey there—I’m Nate! I’m passionate about developing delicious, healthy recipes and exploring better living through low-carb, wholesome cooking! Welcome! I'm glad you're here!