New This Month

Roasted Portobellos with Kale

The flavor of the meaty portobello is enhanced with the garlicky kale.

  • Servings: 2

Source: Whole Living, January/February January/February 2013

Ingredients

  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 4 cloves garlic, divided
  • 2 tablespoon extra-virgin olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 4 stemmed portobello mushrooms
  • 1/2 thinly sliced red onion
  • Pinch red pepper flakes
  • 6 cups thinly sliced kale

Directions

  1. Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).

  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.

  3. Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.

Cook's Notes

Refrigerate cooked mushrooms in an airtight container up to 2 days.

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