Braised Kale, Potatoes and Mushrooms Recipe | Vegetarian Times Skip to main content

Braised Kale, Potatoes and Mushrooms

This colorful main dish also can be made with turnip greens or Swiss chard. Serve it with warm crusty bread. Calcium per serving: 318 mg.



Ingredient Line: 
ΒΌ cup water
Ingredient Line: 
1 lb. kale, stemmed and torn into large pieces
Ingredient Line: 
1 cup diced uncooked red potatoes, with skins
Ingredient Line: 
1 Tbs. olive oil
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1 cup chopped or sliced portobello mushrooms
Ingredient Line: 
2 medium shallots, minced
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2 cloves garlic, minced


  1. Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside.
  2. Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes. Season with salt and pepper to taste.
  3. Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm.

Nutrition Information: 

10 g
Total Fat: 
5 g
Saturated Fat: 
1 g
37 g
100 mg
10 g
Serves 4

Comments on this Recipe

A lot of recipes I make once and enjoy, but this will be one I will make over and over again. Very simple for when in a hurry and good..

This recipe is absolutey delicious!!

instead of garlic add mix of onion dip and also add onions

I am so glad this is posted. My friend made this dish for me years ago. I loved it but didn't have the issue the recipe came from. Thank You!