Smoked Portobello Caps with Dandelion Greens

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.