Portabella mushrooms caps with sauteed kale
At least one cap person eating them
1 bunch of kale per 2 caps, chopped
1 Tbls minced garlic
Parmesan cheese
Almond slivers
Olive oil or butter
Wash your kale and mushrooms while your grill is heating up.
Put mushroom caps on the grill for 5 minutes (roughly) on each side.
While those are cooking add enough olive oil to the bottom of a large pan or wok. Heat oil and add garlic. Saute for about a mintue and add chopped kale. Cook until slightly wilted. Add parmesan to taste. By now your mushroom caps should be done. Top caps with sauteed kale and sprinkle almond slivers over the top.
It is amazingly delicious!
*Some variations you can do is saute onions with the garlic before adding the kale. Use feta cheese instead of parmesan. Add smaller mushrooms chopped with the kale if you can't always get the mushrooms caps and serve as a side dish. Blue cheese would work as well and chopped walnuts would be perfect on top of this. Play around with your favorite ingredients and see what you can create. :)
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