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Kale & Portabella Mushrooms

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Time: 20-25 minutes

Serves: 6-8 as side dish

Inspiration: Amazing musician and artist in the kitchen, Tony Khalife, exposed me to a few super healthy foods I’d never cooked before, such as kale. He whipped this up one day and I loved it so much I’ve been making it ever since.


  • 1 small white or red onion
  • 1-2 tablespoons olive oil
  • 1 bunch kale
  • 2-4 portabella mushrooms (shitakes work well too)
  • 1 small Japanese eggplant (optional – I love the sweetness and texture that this brings to the dish)
  • Salt and pepper


  • Wash kale and mushrooms.
  • Cut the onion in half, and then slice thin.
  • In a large skillet or wok, sauté the onion with olive oil until it is caramelized (about 10 minutes).
  • Slice the mushrooms and add them to the onions.
  • Cut the tough ends off the kale, hold all the leaves together on a cutting board and begin slicing thin strips.
  • Add the kale to the skillet once the mushrooms have softened, and cover for about 5 minutes.
  • Add salt and pepper to taste – continue cooking – covered or uncovered until done.

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