Portobellos with Balsamic Wilted Kale and Mash Sweet Potatoes

My creativity has been seriously lacking. I’ve spent more time and money eating out than cooking at home.

Today was the first day I felt inspired to cook. And it all stemmed from a guy blocking my view at the meat counter in the grocery store. All I wanted to do was look to see what they had. See if something jumped out and caught my attention. But he just kept jabbering with the associate, and I’m not that patient when I’m hungry and tired.

So I ventured to the produce section feeling slightly bereft, but hope surged when I thought of mushrooms. Big mushrooms. Portobellos, to be exact. Then I saw the prettiest bunch of dinosaur kale, and I grabbed that.

And it turned out to be some of my best work yet.

FullSizeRender (15)

What you need:

  • Two portobello mushrooms
  • A bunch of dinosaur kale
  • Sweet Potato
  • 1 shallot
  • 1 clove of garlic
  • Splash of Balsamic vinegar
  • Homemade ranch mix
  • Olive oil
  • Salt and pepper

Preheat the oven to 400 degrees. Wash and dry your sweet potatoes. I always bake more than one sweet potato at a time, or I feel like it’s a waste of time. Bake them for 1 hour or longer until they are cooked through.

For the mushrooms:

Remove the stem and the gills. The stem is hard, and the gills will hold too much moisture when baking. Cut a shallow X in the tops of the mushrooms.

Prepare the homemade ranch: Mix up dried dill, dried parsley, a smidgen of dried thyme, garlic powder, onion powder, salt and pepper to taste. I use more dill and garlic than the others.

Drizzle both sides of the mushrooms with olive oil and sprinkle with the homemade ranch mixture. Bake for 10 minutes in a 400 degree oven, and flip them over to bake for 10 more minutes. That’s a total of 20 minutes.

For the kale:

Heat up a saute pan with olive oil. Slice up the shallot, and mince the garlic. Throw them in the pan. Remove the stem ends of the kale, and chop the kale up into pieces that seems a tad bit too big. The kale will wilt down when you cook it. Throw in a tablespoon or so of Balsamic vinegar. And let it do it’s thing. Don’t forget the salt and pepper. The kale will wilt down, but still be slightly crunchy. The Balsamic vinegar will give it a zingy sweetness.

I can already tell you this will be one of my go-to meals. It’s more steps than I’d usually like to have, especially on a week night when I’ve been out for a run. But for a weekend or a lazy evening in, it’s perfect. And it’s healthy without lacking flavor. Because believe it or not, you can have healthy food that tastes good.

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