Umami Kale

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If you are looking for a fun way to get your greens in – try this umami kale! The trick for getting nice browning on the shallots, mushrooms, and kale is cooking a small quantity at a time, which is why I call for cooking the shallots and mushrooms before cooking the kale separately. This recipe only serves two, but you might as well double it and work two pans at the same time to make some leftovers!

5.0 from 2 reviews
Umami Kale
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 tablespoons olive oil
  • 1 clove garlic, peeled
  • ½ lemon, juiced
  • 2 anchovy fillets
  • 2 tablespoons solid cooking fat, divided
  • 2 large shallots, thinly sliced
  • 3 ounces shiitake mushrooms, halved (sub: button mushrooms)
  • 1 bunch lacinato (dino) kale, sliced into thin ribbons
  • Sea salt, to taste
  1. First, make the sauce. Place the olive oil, garlic, lemon juice, and anchovies in a blender and pulse or blend to combine. Set aside while you make the dish.
  2. Place half of the cooking fat in a skillet on medium heat. When the fat has melted and the pan is hot, add the shallots and cook, stirring, for 3 minutes, or until just starting to brown.
  3. Add the mushrooms and continue to cook, stirring occasionally, until both shallots and mushrooms are soft and browned, about 7 minutes. Transfer to a bowl and set aside.
  4. Add the remaining cooking fat to the skillet and place on medium heat. When the fat has melted, add the kale and cook, stirring, for about 5 minutes, until soft and a little browned. Turn off the heat, add the shallots and mushrooms to the pan, and pour over the sauce. Stir to combine.
  5. Taste and add salt if necessary.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Olivia says

    #autoimmunewellness debunked kale with this umami kale recipe. I want kale every day now!!

  • Andrea says

    This looks so amazingly delicious, yet so simple! I always forget how easy sautéing greens is! It’s the perfect weeknight side dish. Thanks for sharing!

  • YeMi says

    Oh my! My taste buds went to heaven! And I didn’t even follow the recipe to the dot, I happened to have equivalent ingredients, used those instead, and it still turned amazing. I used red and white onion, baby bella mushrooms, regular kale, and sardines xD. Thanks for such a contribution to my culinary world. I think this just backed one of my most favorite recipes. Plus, I’m bringing it to our family Thanksgiving gathering, exciting!

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