| Servings |
as a enteee or 8 as a side dish
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Ingredients
- 12 firm Terry’s Persimmons
- 250 g mushrooms
- 2 tablespoons teaspoons + 2extra virgin olive oil
- 2 cups shredded kale
- 1 tablespoon lemon juice
- salt and pepper to taste
Ingredients
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Instructions
- Preheat oven to 180 C
- 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. around 12 pieces per persimmon. 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 pan juices) to the kale. Gently toss to combine, season with more salt and pepper to taste, and serve!
