Loaded Portobello Mushrooms

1. Preheat oven to 425F.

2. Remove stems from kale and chop finely.

3. Cook bacon in a large pan over medium high heat until just crispy. Remove from heat, and when cool, crumble finely.

4. Place portobellos in a single layer of a baking dish. Drizzle each cap with 1/2 tablespoon (per 4 servings) olive oil and 1/2 tablespoon (per 4 servings) bacon fat.

5. Sprinkle minced garlic evenly over mushroom caps. Season generously with sea salt and freshly ground black pepper. Bake for 20-25 minutes until the mushrooms darken.

6. Pour most of the fat from the bacon pan, reserving a few tablespoons for cooking the kale. Cook kale in bacon fat until tender and bright green.

7. When the mushrooms are baked, top with kale and serve.