Mushrooms Kale with Red Wine
Earthy, savory, and infused with bold flavor, Mushrooms Kale with Red Wine is a standout vegetarian dish that harmoniously blends nutritious greens, hearty mushrooms, and the richness of dry red wine. Sautéed cremini mushrooms and tender kale are elevated with hints of garlic and a luxurious reduction of red wine and vegetable broth, creating a dish that’s both comforting and elegant. A touch of heat from optional red pepper flakes adds a gentle kick, while a sprinkle of fresh parsley provides a bright and herby finish. Quick and easy to prepare in just 30 minutes, this recipe is perfect as a flavorful side dish or a light main course—pair it with crusty bread or serve over rice for a filling, wholesome meal. Ideal for weeknight dinners or special occasions, this recipe celebrates the versatility and depth of simple, high-quality ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 500 grams cremini mushrooms, sliced
- 3 units garlic cloves, minced
- 200 grams kale, stems removed and leaves chopped
- 125 milliliters red wine (dry, such as Merlot or Cabernet Sauvignon)
- 125 milliliters low-sodium vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and begins to foam.
Add the sliced cremini mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and have released their moisture.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Gradually add the kale to the skillet, tossing to combine with the mushrooms. Cook for 2-3 minutes until the kale begins to wilt.
Pour in the red wine and vegetable broth, stirring well. Bring the mixture to a gentle simmer.
Season with salt, black pepper, and optional red pepper flakes. Continue to simmer for 5-7 minutes, until the liquid reduces slightly and the flavors meld together.
Taste and adjust seasoning if needed. Remove the skillet from heat.
Garnish the dish with freshly chopped parsley before serving. Serve warm as a side dish or enjoy as a light main course with crusty bread or over a bed of rice.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 12.9 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 353 mg | 27% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2890 mg | 62% | |
*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.
