Smoked Portobello Caps with Dandelion Greens
- Black beans90 g307 kcal
- Chili flakes3 g10 kcal
- Chinese five spice6 g23 kcal
- Curry leaf1 bunch31 kcal
- Dandelion greens1 bunch45 kcal
- Grapeseed oil19 ml168 kcal
- Parsley1 bunch18 kcal
- Portobello caps356 g78 kcal
- Sea salt4 g0 kcal
- Yellow bell pepper1 piece32 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender portobello caps paired with dandelion greens and yellow bell pepper and black beans, finished with curry leaf and parsley and a hit of chinese five spice and chili flakes. 1. Pat the portobello caps dry and season with sea salt, chinese five spice and chili flakes. 2. Heat grapeseed oil in a heavy pan and sear the portobello caps until it develops a deep golden crust, about 16 minutes. 3. Add dandelion greens and yellow bell pepper to the pan and cook until just tender, stirring in curry leaf and parsley for fragrance. 4. Cook the black beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.