ROASTED PORTOBELLOS WITH KALE

Roasted Portobellos with Kale image

Provided by Martha Stewart

Number Of Ingredients 9

Previous Next

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

Steps:

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

Nutrition Facts : Calories 334 g, Fat 16 g, Fiber 7 g, Protein 12 g, SaturatedFat 2 g, Sodium 246 g