Roasted Portobellos with Sautéed Kale & Red Onion

Vegetarians can rely on portobellos to deliver earthy flavors with an almost meaty texture. The marinated caps with sautéed kale are a perfect combination for a low calorie, delicious dinner.
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Recipe below:
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 facing up in a single layer on 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.

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This was absolutely delicious thank you so much for sharing. I love your recipes...