Kale, Bacon and Portobello Salad

1 lb. bacon

Kale, including stems, chopped

4 large portobella mushroom caps, stems and ribs removed

4 Tbsp Olive Oil

Garlic, minced

1 lemon


Preheat oven to 375F. In 2 baking dishes, arrange bacon strips in a single layer. Cook 20-30 minutes, until crisp.

While bacon cooks brush 2 Tbsp. olive oil on both sides of mushroom caps. Season with salt and pepper.

Heat remaining 2 Tbsp olive oil over medium heat in a large pan and add garlic. Cook until lightly golden, then add kale. Mix and season with salt and pepper. Cook until softened and bright green, about 5-10 minutes.

When bacon is done, arrange mushrooms in a baking dish and cook for 10 minutes. Flip and cook another 10 minutes. Slice cooked mushrooms and bacon then add to wilted Kale mix. Drizzle lemon juice over salad. Serve immediately.