Sautéed Mushrooms with Baby Kale

Served up with some local ham.
Served up with some local ham, and sweet & sour mustard.

My older sister has just bought a small home on Thetis.  I tell you, this island is somehow in our blood.  We have a small photograph of our grandparents standing on the rocks by the Chemainus boat slip in 1921, with Thetis in the background.  This might not seem unusual, but my grandfather met my grandmother in London while convalescing after WW1.  He came home to Canada, and then turned around and went back to England, bringing her to the Fraser Valley to be his bride.  It was on their honeymoon, while travelling around Vancouver Island, that the photo was taken.

Allan & Grace Carruthers Chemainus 1921
Allan & Grace Carruthers
Chemainus 1921

Now another of their granddaughters is making a home here.  She was on the island last weekend, measuring rooms, going over the water system and such, with the present owner.  She brought along a friend, and we gathered for dinner one evening.  I knew what I was serving, so was very relaxed as our evening slipped along.  At least I thought I knew what we were going to eat.  When I got out the Brussels Sprouts, I realized I had only enough for three or four per person.  I was going to sauté some mushrooms and decided to extend them with some baby kale.  Here’s what I ended up doing, and towards the end of the meal we decided the recipe was a “keeper”.

Click here for printable version.

Serves 4 as a side dish


2 T olive oil

4 cloves garlic – halved, and thinly slicedIMG_5552

¼ t dried chilies (or a bit more if you like some heat)

1# mushrooms – stemmed, and cut into ¼” slicesIMG_5553

6 oz baby kale (or arugula)IMG_5558

pinch of salt

1/2 T golden sugar, or coconut sugar (which is what I used, as it’s in my sugar bowl)

1 T white “balsamic” vinegar, or white wine


Heat the oil in a deep skillet over medium heat.

Add in the garlic slices and chilies.IMG_5554

Gently cook, stirring frequently, for about 3 minutes, until the garlic is golden.IMG_5555

Add in the mushrooms and a pinch of salt, and cook until the mushrooms start to sweat ( I prefer “weep”) and turn golden, about 6 minutes.



Add in the kale, all at once.IMG_5562

Stir as it starts to wilt in its steam.IMG_5564

Once it has wilted enough that you can easily stir the vegetables, add in the sugar and vinegar or wine.IMG_5565


Keep cooking until the kale has wilted and is dark green.IMG_5568

Serve immediately.

3 Comments Add yours

  1. Peggy says:


  2. Ani says:

    That looks great! It would be an awesome filling for veg tacos or something…

    1. Absolutely ~ just add some cheese & a slathering of salsa.

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