Roasted Portobello and Kale

This was one of my favorite recipes from a cleanse that tried last year.  When I was on the cleanse this meal left me very hungry, but on a normal day it is a great light lunch.

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Roasted portobellos are the best!!!  The marinade for the mushrooms is so good and the bit of spice from the chilli flakes really make this recipe.  I have made this on quite a few occasions and it always turns out so well.  Here is a link to where I got it from:  http://www.wholeliving.com/216568/roasted-portobellos-kale

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Roasted Portobello and Kale
Serves 2

1/4 cup apple cider vinegar
1 tablespoon honey
4 cloves garlic
2 tablespoons olive oil
salt and pepper
4 stemmed portobello mushrooms
1/2 thinly sliced red onion
pinch red pepper flakes
6 cups thinly sliced kale

1. 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).
2. 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.
3. Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.

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