Braised Kale Potatoes and Mushrooms
Hearty, wholesome, and packed with earthy flavors, Braised Kale Potatoes and Mushrooms is the perfect comfort food for any season. This one-pan recipe highlights tender baby potatoes, savory cremini mushrooms, and nutrient-rich kale, all simmered together in a rich vegetable broth infused with aromatic garlic, onion, and fresh thyme. A touch of paprika adds subtle smokiness, while a splash of lemon juice brightens the dish, making it as balanced as it is satisfying. Whether served as a flavorful vegetarian main course or a hearty side dish, this recipe is easy to prepare in under an hour, making it ideal for busy weeknights. Plus, with its fresh, wholesome ingredients and minimal cleanup, it’s sure to become a staple in your plant-based recipe collection!
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Recipe Information
Ingredients
- 1 bunch kale
- 500 grams baby potatoes
- 250 grams cremini mushrooms
- 3 tablespoons olive oil
- 3 whole garlic cloves
- 1 medium yellow onion
- 1 cup vegetable broth
- 4 sprigs fresh thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter (optional)
- 1 tablespoon lemon juice
Instructions
Wash and trim the kale, removing the thick stems, and chop the leaves into bite-sized pieces. Set aside.
Scrub the baby potatoes thoroughly and slice them into halves. For larger potatoes, cut them into quarters.
Clean the cremini mushrooms and cut them into thick slices.
Finely dice the yellow onion and mince the garlic cloves.
In a large sauté pan or deep skillet, heat the olive oil over medium heat.
Add the diced onion and cook for 3–5 minutes until soft and translucent, stirring occasionally.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the pan and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the halved baby potatoes, paprika, salt, and black pepper. Cook for 4–5 minutes to allow the potatoes to absorb some of the flavors.
Pour in the vegetable broth, add the fresh thyme sprigs, and bring the mixture to a simmer.
Reduce the heat to low, cover the pan, and let the potatoes cook for 15–20 minutes, or until they are fork-tender.
Uncover the pan and add the chopped kale, stirring to combine. Cover again and cook for an additional 5–7 minutes until the kale has wilted and softened.
If desired, stir in the butter for added richness and the lemon juice to brighten the flavors.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the thyme sprigs before serving. Serve warm as a main dish or hearty side.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 18.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 723 mg | 56% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4629 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
