Roasted Carrots and Kale
1/2 lb. carrots, sliced lengthwise, then cut on diagonal
5 ounces kale, washed, thick stems removed
1 tablespoon olive oil
1/2 yellow or white onion (this would be great with a vidalia or sweet onion)
4 cloves garlic, crushed or minced
Salt and (optional) parmesan cheese to taste
1. Preheat oven to 400 degrees.
2. Chop kale finely. I do this by running my knife through it in one direction, then turn the cutting board 90 degrees and cut again perpendicularly. Chop the onion.
3. Combine kale, carrots, onion, garlic and olive oil in a large bowl and use your hands to mix it well. Make sure all the kale gets massaged with oil.
4. Spread in a 13 x 9 baking dish and cook 20-25 minutes, stirring once halfway through. (The carrots should be tender and the kale wilted and brown in spots.) Sprinkle lightly with salt and Parmesan if using, and enjoy.
