Garlicky Mushrooms & Kale with Pasta

I have mega folders in my computer filled with recipes, all very neatly organized. In the “Sides” folder, each veggie has its own file. However, the “Kale” folder was empty when I began searching for a new recipe to cook up the abundance of kale growing in my garden. I use kale regularly in green smoothies and in my favorite salad, the Kale & Brussels Sprout Salad. I needed something new, though. So off to the internet to search for inspiration.

A garlicky mushrooms and kale recipe sounded appetizing, but I wanted a fuller meal. Hence, I mixed this with some pasta and voilà, a main dish was born, one that is pungent with garlic and earthy with mushrooms, yet the pasta mellows it all out.

By the way, the “kale” file in the veggies folder is still empty since I turned this into a main dish, but I did accomplish the goal of finding a new use for kale.

Garlicky Mushrooms & Kale with Pasta

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  • 8 ounces pasta, cooked and drained
  • 1 tbsp. salt
  • 1 tsp. olive oil
  • 1 tsp. butter, unsalted
  • 6 cloves garlic, minced
  • 1/4 tsp. salt
  • 8 ounces Cremini or button mushrooms, sliced (about 2 cups)
  • 1 pound kale, coarse stems removed, leaves sliced or torn into pieces
  • several pinches of freshly ground black pepper
  • parmesan cheese, grated


  1. In a large pot, heat water to boiling. Add a tbsp. of salt, then add pasta and cook according to package directions. Drain and set aside while veggies cook.
  2. In a large skillet, add oil, butter, and garlic. Turn heat on to medium and sauté garlic for about 2 minutes, until it begins to sizzle and smell fragrant.
  3. Add the mushrooms and sprinkle with salt. Let them cook for 5-7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned.
  4. Add the kale and pepper, and sauté for about 10 more minutes. (Cover pan with lid if the kale needs some help cooking down.) Add splashes of water if the pan seems dry. OR, as an alternative, you can blanch the kale for a few seconds, perhaps 10-20, and that will retain the bright green color while tenderizing the greens a bit.
  5. Mix pasta with veggies and serve with grated parmesan, if desired.

SOURCE: slightly adapted from Serious Eats

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