Prep 0 mins
Cook 2 hrs
- 2 bunches kale, chopped
- 4 portobello mushroom caps, sliced
- 4 tablespoons olive oil
- 1⁄4 cup balsamic vinegar
- juice of one lemon
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 teaspoon nutmeg
- Place ingredients in a Ziploc bag or plastic container.
- Let marinate for at least 2-3 hours.
was looking for a healthy meal after my detox and was happy to come across this recipe as mushrooms are my favorite veggie. I didn't have peper flakes so I just used cayenne pepper, onion powder, nutmeg, and black pepper. I also used a garlic balsamic vinegar in addition to the regular balsamic. very tasty and I will definitely include it in my regular meal planning. thanks!