Roasted Portobellos with Sautéed Kale & Red Onion
Ingredients
- 4 Portobello Mushrooms
- 1/2 bunch Kale
- 1/2 Red Onion, sliced
- 4 Garlic Cloves, thinly sliced
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Honey
- 2 tablespoons Olive Oil
- 1 teaspoon Red Pepper Flakes
What's Delivered
- 4 Portobello Mushrooms
- 1 bunch Kale
- 1 Red Onion
Yield
Serves 2
Prep/Cook Time
15 minutes
Calories
346 per serving
Preparation
Please watch the short video above to see how it’s done.
Preheat oven to 400°F.
1. Combine vinegar, honey, chopped garlic, and 1 tablespoon of oil in a bowl. Season with salt and pepper. This is your vinaigrette.
2. Arrange mushrooms on a baking sheet facing up. Drizzle vinaigrette evenly over caps. Roast mushrooms until tender, about 15 minutes.
3. Heat remaining 1 tablespoon of oil in a large skillet over medium heat. Add red onion, sliced garlic, and red pepper flakes. Cook, stirring until onion is softened, about 5 minutes. Add kale and season with salt. Cook, covered, until bright green and tender, tossing once or twice, about 4 minutes.
4. Top roasted mushrooms with kale mixture, sprinkle with red-pepper flakes.
Leftover ingredients: Half red onion Connect this ingredient with other dishes below.
