Roasted Vegetables With Kale

Name: Roasted Vegetables With Kale
Ingredients: 2 large onions, cut into thick wedges; 4 large potatoes, cut into 1 inch cubes; 4 carrots, cut into 1 inch slices; 1 small butternut squash, peeled,seeded and cut into 1 inch cubes; 4 cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.); 4 cloves garlic, mashed into a paste with; 1/2 teaspoon salt; 1/4 cup olive oil; fresh ground pepper, to taste; 8 cups kale, washed and roughly chopped

10 ingredients

9 steps

Ingredients

2 large onions, cut into thick wedges
4 large potatoes, cut into 1 inch cubes
4 carrots, cut into 1 inch slices
1 small butternut squash, peeled,seeded and cut into 1 inch cubes
4 cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.)
4 cloves garlic, mashed into a paste with
1/2 teaspoon salt
1/4 cup olive oil
fresh ground pepper, to taste
8 cups kale, washed and roughly chopped

Directions

1

Preheat oven to 400°F.
2

In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
3

In a small bowl, mix garlic paste with olive oil and pepper.
4

Toss vegetables in the olive oil mixture, coating thoroughly.
5

Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
6

In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
7

Cook for about 10 minutes, stirring frequently.
8

The kale should be wilted, and water evaporated.
9

Mix the roasted vegetables with the kale and serve hot.