Roasted Portobellos with Kale
Author: Whole Living
Ingredients
  • ¼ cup apple cider vinegar
  • 1 Tbsp honey
  • 4 cloves garlic, divided
  • 2 Tbsp extra-virgin olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 4 stemmed portobello mushrooms
  • ½ thinly sliced red onion
  • Pinch red pepper flakes
  • 6 cups thinly sliced kale
Instructions
  1. Combine vinegar, honey, 2 chopped cloves garlic, and 1 Tbsp 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 Tbsp 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.
Recipe by Raisin & Fig at https://www.raisinandfig.com/meatless-monday-roasted-portobellos-with-kale/