Roasted Portobellos with Kale

(recipe from marthastewart.com)

1/4 cup apple cider vinegar
1 Tbsp. honey
4 cloves garlic, divided
2 Tbsp. olive oil, divided
salt and freshly ground pepper
4 stemmed potobello mushrooms
1/2 thinly sliced red onion
pinch red pepper flakes
6 cups thinly sliced kale

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).

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.

Heat oven to 400F.  Roast mushrooms, flipping once, until tender, about 30 minutes.  Serve topped with kale.  Serves 2.

(This was delicious, though time consuming.  I marinated the mushrooms overnight, and they were very tangy.  Garlicky and tangy and delightful!)