A hearty vegetarian recipe, warming and nutritious, this can be a side or as a larger portion it works well for an entree. It’s also a great way to get lots of dark leafy green nutrition without eating a raw and cold salad in the winter, which isn’t ideal for digestion. So warm up those greens and enjoy all the incredible roasted vegetable flavors.
Cleanse, Gut, Refresh
prep time: 1 hour
cook time: 20 minutes
4 portobello mushrooms, stems and gills removed
1 bunch of kale, stems removed, leaves torn into smaller pieces
1 medium sized red onion, cut into ½ thick rounds
2 tablespoons olive or avocado oil
sea salt, to taste
freshly cracked black pepper
For the Marinade
1⁄2 cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons lemon juice
2 tablespoons wheat-free tamari
1 teaspoon chopped fresh rosemary
2 garlic cloves, roughly chopped
Preheat the oven to 400F
Whisk together the marinade ingredients, and pour over the mushrooms, gently tossing to coat evenly. Let the mushrooms stand at room temp for 20-30 minutes. This can be done the day before and left to marinate overnight as well.
Toss the kale in a bowl with the red onions along with a drizzle of olive (or avocado) oil, sea salt, and black pepper.
When the mushrooms are ready to cook, spread out onto one side of a sheet tray and place the kale-onion mixture on the other side. If you only have small pans, use two separate ones.
Bake for 10 minutes or until the kale is wilted and the mushrooms are tender.
Remove from the oven, dividing the kale and onion mixture between two plates or bowls.
Slice the mushrooms and add to the kale and onions, drizzling spoonfuls of the hot marinade over the top. Serve warm.