This side goes well with pork tenderloin, roast chicken, seared pork chops, broiled salmon or tofu, and much more!
small shallots (about 3 oz. total), peeled and halved
olive oil, divided
Kosher salt and pepper
oyster mushrooms, trimmed, torn into bite-size pieces
large bunch green curly kale (12 oz. to 1 lb.), ribs removed, leaves torn into large pieces
- Heat oven to 425°F. On rimmed baking sheet, toss shallots with 1 tablespoon oil and a pinch each of salt and pepper. Roast 5 minutes.
- Meanwhile, in large bowl, toss mushrooms and kale with remaining 5 tablespoons oil and 1/2 teaspoon each salt and pepper until evenly coated. Add to shallots in pan and continue roasting, stirring once, until kale is crisp and lightly browned on edges and mushrooms and shallots are just tender, 15 to 20 minutes longer.
NUTRITIONAL INFORMATION: About 195 calories, 17 g fat (2.5 g saturated), 4 g protein, 250 mg sodium, 10 g carb, 4 g fiber
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