Krista Harrison Nutrition,Recipes Roasted Portobellos with Kale

Roasted Portobellos with Kale

Roasted Portobellos with Kale

Ingredients:
1/4 cup apple cider vinegar
1 tbsp honey
4 cloves garlic
2 tbsp extra virgin olive oil
coarse salt and freshly ground black pepper
4 stemmed portobello mushrooms
1/2 thinly sliced red onion
pinch of red pepper flakes
6 cups thinly sliced kale

Directions:
Combine vinegar, honey, 2 cloves (minced) and 1 tbsp olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with mixture, cover and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the fridge).

Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves of garlic, and a pinch of 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.

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

Serves 2

In health and wellness,
Krista

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