Ingredients
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4 large potatoes, cut into 1 inch cubes
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4 carrots, cut into 1 inch slices
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1 small butternut squash, peeled,seeded and cut into 1 inch cubes
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4 cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.)
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4 cloves garlic, mashed into a paste with
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1/2 teaspoon salt
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1/4 cup olive oil
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8 cups kale, washed and roughly chopped
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2 large onions, cut into thick wedges
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fresh ground pepper, to taste
Instructions
- Preheat oven to 400ºF.
- In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
- In a small bowl, mix garlic paste with olive oil and pepper.
- Toss vegetables in the olive oil mixture, coating thoroughly.
- Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
- In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
- Cook for about 10 minutes, stirring frequently.
- The kale should be wilted, and water evaporated.
- Mix the roasted vegetables with the kale and serve hot.