How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Coconut Kale Sauté With Mushrooms?

You need 8 ingredients. The key ingredients include: 1 Large Portobello, stems removed and chopped into 2 inch pieces, 2 cups Crimini Mushrooms, stems removed and sliced, 2 cups Shiitake, stems removed and sliced, 2 tablespoons Coconut Oil, and more.

Is Coconut Kale Sauté With Mushrooms suitable as vegetarian?

Yes, Coconut Kale Sauté With Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Coconut Kale Sauté With Mushrooms?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Kale Sauté With Mushrooms Recipe

Name: Coconut Kale Sauté With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Large Portobello, stems removed and chopped into 2 inch pieces; 2 cups Crimini Mushrooms, stems removed and sliced; 2 cups Shiitake, stems removed and sliced; 2 tablespoons Coconut Oil; 1 tablespoon Fresh Ginger, minced; 5 cups Lacinato Kale, chopped; 2 tablespoons Mushroom Broth; Sea salt to taste

Try this homemade Coconut Kale Sauté With Mushrooms recipe the whole family will love. Made with Portobello, Crimini Mushrooms, Shiitake and Coconut Oil…

This Coconut Kale Sauté With Mushrooms relies on simple, everyday ingredients such as coconut oil, fresh ginger, minced, lacinato kale, chopped and mushroom broth. It comes together quickly and makes 4 servings, at about 137 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 Large Portobello, stems removed and chopped into 2 inch pieces
2 cups Crimini Mushrooms, stems removed and sliced
2 cups Shiitake, stems removed and sliced
2 tablespoons Coconut Oil
1 tablespoon Fresh Ginger, minced
5 cups Lacinato Kale, chopped
2 tablespoons Mushroom Broth
Sea salt to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
137 kcal
Category
Vegetarian

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