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sauteed kale with mushrooms plated next to a lemon slice

Sauteed Kale Recipe with Mushrooms & Lemon

  • Total Time: 30 mins
  • Yield: Serves 4-5 1x


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


  1. 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.
  2. 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. 
  3. 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

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