If asked, any member of my family, ranging from 3 to 43 years, will say without pause that their ideal meal consists of Tacos. Since going plant-based I've tried to incorporate as many of my veggies into burritos and tacos and tonight's meal was no exception (although I cannot get any of the other 4 people to eat these tacos). I had some leftover Wilted Kale & Onion Salad from earlier in the week. And I saw some fresh mushrooms as I was taking the leftovers out of the fridge. Into a skillet went the sliced mushrooms, with 1 cup of Wilted Kale and Onion Salad and Voila!!
|Mushroom & Kale Tacos|
Prep time: 15 min
- 1 bunch of Kale, stems removed and leaves coarsely torn
- 1 medium Red Onion, julienned
- 6-8 White button mushrooms, sliced thinly
- 2 cloves of Garlic, minced
- 3-4 tbsp Medium Salsa, to taste
- Salt & Pepper, to taste
- 4 Corn Tortillas, for taco shells.
Rinse torn kale in cold water, drain and set aside. Slice mushrooms and set aside. Line a large skillet with water. Add garlic and turn heat to medium. As soon as the garlic begins to simmer, add the julienned onions and mushrooms and kale. Cover, reduce heat to medium low. Within a couple of minutes, the kale will turn bright green and begin to wilt. Keep covered for 2 additional minutes. Remove lid and turn heat to high for a couple of minutes to allow the water to evaporate. The kale will however, continue to sweat so the tacos will be a little wet and drippy. I didn't mind that part of it. if you want your tacos really dry, make sure you dry the kale completely. In my opinion though kale doesn't taste as good when it is dry because it is a very fibrous leaf. Prepare taco shells by wrapping in foil and heating in a 350F oven for 5 minutes. Prepare tacos, Garnish with freshly cracked black pepper, and more salsa, as necessary. Serve warm.