Mushroom and Kale Tacos

• Vegan
• Gluten free

• Produce

  • 3/4 lb 1 bunch red russian or lacinato kale, Red
  • 1 Avocado
  • 1 lb Crimini mushrooms
  • 4 cloves Garlic
  • 1 Green onion, thin
  • 1 Lime
  • 1 Poblano pepper
  • 1 Shallot, large thin

• Pasta & Grains

  • 1 cup White or brown rice, cooked

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin
  • 1 tsp Sherry vinegar

• Bread & Baked Goods

  • 8 Corn tortillas

Found on brooklynsupper.com

Description

Ingredients

• 1 cup white or brown rice, cooked
• 5 tablespoons extra virgin olive oil, divided
• 1 large shallot, sliced thin
• sea salt
• 1 pound crimini mushrooms, brushed clean with stems removed, sliced 1/4-inch thick
• 1 - 2 teaspoons sherry vinegar
• 4 cloves garlic, smashed, peeled, and minced
• 1 poblano pepper, trimmed, seeded, and chopped (reserve a few slices for garnish)
• 1 bunch Red Russian or Lacinato kale (about 3/4 pound), stems trimmed and rough chopped
• 8 corn tortillas
• 1 avocado, sliced
• 1 lime, sliced
• 1 green onion, sliced thin

Directions

• Cook rice according to package instructions or desired ratio.
• Set a large skillet over medium heat. Add 2 tablespoons olive oil and then the shallots. Sprinkle with sea salt. Nudging often, cook until shallots are golden with just-crispy edges, about 10 minutes. Lower heat if needed. Remove cooked shallots from pan and set aside.
• In the same pan, over medium heat, add 1 teaspoon olive oil, and then the poblano. Cook 1 minute; remove to a small bowl.
• Working in batches, add a teaspoon olive oil and arrange a handful of mushroom slices in hot pan. Sprinkle with a pinch of sea salt. Cook until mushroom release their water and edges darken, 3 - 4 minutes per side. Remove cooked mushrooms to a plate. Repeat until mushrooms are all cooked, then turn off heat, and toss cooked mushrooms, poblano, and shallot together in the pan. Add a splash of sherry vinegar and more sea salt to taste.
• Meanwhile, in a deep sided skillet, heat 2 tablespoons olive oil over medium heat. Add garlic, cook 1 minute, and then add kale, a handful at a time. Sprinkle with sea salt. Stirring often, cook until kale has cooked down, 5 - 7 minutes.
• In a small skillet, heat corn tortillas until fragrant and pliable.
• To assemble tacos, layer rice, kale, and mushrooms in each tortilla. Garnish with thinly sliced poblano and green onion. Serve with a lime wedge.