Kale Stir-Fry: The Side Dish That Gets Us Eating Greens

Our kale stir-fry is a quick, easy, and healthy side dish with dark leafy greens that is naturally gluten-free, dairy-free, and low-calorie. It’s one of our favorite ways to put more dark leafy greens on the table.

We all know dark leafy greens are good for us, but knowing that doesn’t necessarily make everyone eager to eat them. Kale, in particular, used to be a hard sell at our table.

This kale stir-fry changed that.

Based on Hannah’s easy vegan cabbage stir-fry, we added plenty of kale and mushrooms and adjusted the flavors until we had a vegetable side dish we all love. The kale stays vibrant, the cabbage adds a bit of crunch, and soy sauce, sesame oil, and toasted sesame seeds bring it all together.

What you need to make stir-fried kale, cabbage, and mushrooms

Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.

• Kale – a leafy green vegetable believed to have a variety of health benefits. We prefer the curly kale in this dish.
• Cabbage – we prefer green cabbage
• Mushrooms – add an earthy, savory element to the vegetables
• Cooking oil suitable for high-heat cooking
• Toasted sesame oil – for its distinctive nutty flavor
• Soy sauce (gluten-free) – adds saltiness and umami
• Toasted sesame seeds – we toast our own

Tips for making our kale stir-fry

1. Have all the vegetables chopped and the other ingredients measured before you start. Once the wok is hot, the cooking moves fast.
2. Give the cabbage and mushrooms a head start before adding the kale. They need more cooking time, while the chopped kale needs only a few minutes.
3. Remove the tough center stems from the kale. They take much longer to soften than the leaves and can leave you with an unpleasantly chewy bite.
4. Add the toasted sesame oil after turning off the heat. We use it primarily for flavor, as it’s not a high-heat cooking oil.
5. We toast our own sesame seeds and keep them ready to sprinkle over dishes like this. Don’t skip this step; it’s the secret to success.

Serving suggestions

Our kale stir-fry is a vegetable side dish so full of flavor that we usually pair it with a simple protein.

I love it alongside plain fish, particularly air-fried salmon, air-fried smoked salmon, or gluten-free salmon patties. The sesame and soy flavors add plenty of interest without overpowering the fish.

It also pairs well with chicken, meat, tofu, or a simple rice dish. Because you’ve already got three vegetables in the pan, you don’t need much else to round out the meal.

Some readers have asked . . .

Can I make kale stir-fry without a wok?

Yes. A large skillet or saucepan is fine. The important thing is having enough room to stir the vegetables quickly without overcrowding them.

Why do you cook the cabbage and mushrooms before the kale?

Cabbage and mushrooms take longer to cook. Adding the kale later keeps it from becoming overcooked while the other vegetables soften.

Can I use a different type of kale?

Yes. Curly kale works well for us, but other varieties can be substituted. Remove any thick, tough stems and adjust the cooking time if the leaves are more delicate.

Our cabbage, mushroom, kale stir-fry recipe

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