Garlicky Mushroom Kale Pitas
These super flavorful, warm pitas include skillet ingredients like kale, mushrooms and garlic.
Servings: 2 half pockets
- 1 pita pocket sliced in half
- 1 ½ cups mushrooms sliced
- 2 cloves garlic chopped
- ¼ cup onion chopped - optional
- 1 tablespoon olive oil extra virgin
- 1 tablespoon apple cider vinegar
- 4 tablespoon hummus
- salt and pepper to taste
- 4 leaves romaine lettuce optional
Warm a skillet over high heat. Add the olive oil.
When the oil is hot, add the garlic and optional onion. Saute for 1-2 minutes.Then add in the mushrooms. Cook for 3-5 minutes or until the mushrooms are tender and slightly browned on the edges. Push the mushroom mixture over to one side of the pan and then add the kale to the other side. I like to cover my pan with a lid and then turn heat to low for this part. Allow the kale to steam and wilt for a minute or two.
Remove the lid from the pan and turn off heat. Add the vinegar to the side of the pan with the kale. Season mushrooms and kale with salt and pepper to taste.
Toast pita. Cut into two halves.
Add hummus to the pita.
Add the kale and mushrooms to the pitas - really stuff them in! Add the fresh romaine. Serve!