Grilled Portobello Mushrooms with Sauteed Kale

“Having a bad day? Going through a rough patch? Life crisis? Don’t panic. Don’t fall apart–it becomes a habit. Stay calm and know that you are where you are for a very important reason; life will never give you something you can’t handle.

Grilled Portobello Mushrooms with Sauteed Kale | memo2munch

For now, go back to basics. Drink water. Breathe deeply. Eat foods that heal. Surround yourself with loving people. Read books that resonate with your soul. Go for a walk in the woods, on the beach, in the park, in your backyard… Anywhere you can breathe fresh air and see the sky above. Remind yourself of the things you have to be grateful for, and let the words thank you become your most important mantra.

Grilled Portobello Mushrooms with Sauteed Kale | memo2munch

You can do this.”

-Rachel Brathen

Grilled Portobello Mushrooms with Sauteed Kale | memo2munch

Grilled Portobello Mushrooms with Sauteed Kale

Serves: 4
Print Recipe

Ingredients:

4 portobello mushroom caps, rinsed and with stems removed
½ – ¾ c. balsamic vinaigrette dressing
2 lb. kale, ribs removed
¼ c. olive oil
2 garlic cloves, minced
Salt and pepper to taste.

Method:

1. Place the mushrooms in a large bowl. Pour in the balsamic dressing and gently mix until the dressing is evenly dispersed. Let marinate for 15 minutes.
2. After the mushrooms are done marinating, grill for about 10 minutes, flipping halfway through and basting as desired.
3. In a medium skillet, heat the oil over medium-low heat until it shimmers. Add the garlic and sauté 1 to 2 minutes.
4. Shred the kale and add it to the pan. Sauté until wilted and bright green. Season with salt and pepper to taste.

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