Roasted Kale and Mushrooms

Meet your new favorite side dish.

roasted kale and mushrooms
Mike Garten

This side goes well with pork tenderloin, roast chicken, seared pork chops, broiled salmon or tofu, and much more!

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Cal/Serv: 195
Yields: 4 - 6 servings
Total Time: 0 hours 25 mins
Ingredients
4

small shallots (about 3 oz. total), peeled and halved

6 tbsp.

olive oil, divided

Kosher salt and pepper

6 oz.

oyster mushrooms, trimmed, torn into bite-size pieces

1

large bunch green curly kale (12 oz. to 1 lb.), ribs removed, leaves torn into large pieces

Directions
  1. 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.
  2. 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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