Roasted Persimmons with Mushrooms and Kale

• Vegan
• Gluten free
• Paleo

• Produce

  • 12 Fuyu persimmons, firm
  • 2 cups Lacinato kale
  • 8 oz Mushrooms

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 8 tsp Olive oil, Extra Virgin

Found on lickmyspoon.com

Description

Ingredients

• 8 oz mushrooms (oyster mushrooms, chanterelles, or hen of the woods mushrooms all work well)
• 2 teaspoons + 2 tablespoons extra virgin olive oil
• 12 firm fuyu persimmons
• 2 cups shredded lacinato kale
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions

• Preheat oven to 350 F.
• Clean mushrooms with a damp cloth. Don’t wash them under water or else they won’t roast as well. Toss with 1 teaspoon olive oil and a pinch of salt. Spread out onto a sheet pan lined with parchment paper. Roast for about 20 minutes, until lightly browned.
• Meanwhile, peel, hull, and cut the persimmons into wedges. I like to cut each persimmon into 12 pieces. Toss with 1 teaspoon of olive oil and a pinch of salt. Spread out onto a sheet pan lined with parchment paper. Roast for about 30 minutes, flipping them over halfway through so that both sides of the persimmons get browned.
• Cut kale leaves into thin shreds, removing the center rib. Place in a large bowl.
• Whisk together lemon juice and remaining 2 tablespoons olive oil. Pour over kale and mix well. This can marinate a bit while your persimmons finish cooking.
• Add roasted mushrooms and persimmons (and any tasty juices that may have exuded during roasting) to the kale. Gently toss to combine, season with more salt and pepper to taste, and eat up!