Roasted Roots And Tubers Over Lemony Braised Kale
- For Roasted Veggies
- 1 large parsnip- sliced in 'fries'
- 1 large turnip-sliced in thickish coins
- 2-3 medium sized beets- halved and quartered
- 2-3 medium sized sunchokes- cut in 'chunks'
- 4ish cloves of garlic-peeled
- 1-2 tablespoons extra virgin olive oil
- 1-2 teaspoons fresh thyme
- A spoonful of dark molasses
- sea salt/ ground pepper
- Lemony Braised Kale
- 1 thinly sliced shallot
- olive oil
- salt/pepper
- red pepper flakes
- 1-2 cups chicken broth
- Juice from 1/2 large lemon
- 1 big bunch of kale
- Preheat oven to 400. Toss everything in a roasting pan with a splash of water and roast until golden brown, caramelized, and delicious. Anywhere between 25-40 minutes (just fork and taste check it).
- Saute shallot in olive oil in a large pot (I used my large nonstick wok). When golden, add salt (about a 1/2 teaspoonish...or more, depending), a pinch of red pepper flakes, lemon juice, and broth. Slowly add kale, letting wilt before adding more. Cook down in this fashion for 5-10 minutes, to desired consistency. rnServe kale and juices in a shallow bowl, topped with roasted veggies.
parsnip, coins, extra virgin olive oil, thyme, molasses, ground pepper, shallot, olive oil, salt, red pepper, chicken broth, lemon, kale
Taken from food52.com/recipes/3320-roasted-roots-and-tubers-over-lemony-braised-kale (may not work)