1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (697g) Recipe makes 6 servings
Calories 475
Calories from Fat 93		(19%)
Amount Per Serving		%DV
	Total Fat 10.4g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 445mg		18%
Potassium 2494mg		71%
Total Carbohydrate 89.3g		29%
	Dietary Fiber 15.4g	61%
	Sugars 11.9g
Protein 13.2g		26%
detailed view... how is this calculated?

people who like this recipe also like:

Honey Dijon Cabbage and Pasta Salad

By: KITTENCAL

Triple Fruit Coleslaw

By: HokiesLady

Blueberry Apples

By: Derf

Brazilian Avocado Shake

By: Chef #204556

Perfect Poached Eggs

By: CountryLady

Roasted Vegetables With Kale

Recipe #91506 | 1¼ hours | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Roosie
May 20, 2004

From "The Genesis Farm Cookbook" Kale is better than you think!

SERVES 6 (change servings and units)

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 400ºF.
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.

Questions about this recipe?

Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Carrots
Main Ingredient > Vegetables > Greens
Main Ingredient > Vegetables > Squash
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Eat Your Vegetables!

On Feb 22, 2008

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Sunday Cook

On Jan 1, 2007

I rated this recipe last night and this morning used the leftovers to make a simple hash. I fried some pork sausage, drained it and then added the veggies and kale (chopped pretty small). I served it with scrambled eggs and cheddar cheese on top and it was totally delicious, a huge hit at my house.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: PaulaG

On Sep 13, 2004

Down home cooking---yum! DH said to give this 7 stars. This was dinner tongiht served with my Alaskan Sourdough Cornbread Alaskan Sourdough Cornbread and June Neil's Fried Tomatoes recipe 595. It does make generous servings. I cut the recipe in half. I forgot, really forgot, the carrots, and cut down on the mixed vegetables. Instead of mashing the garlic, I added whole peeled cloves. The kale adds a wonderful bright green touch along with valuable nutrients. We topped it off with Emeril's Green Pepper Sauce. Thanks Roosie for a wonderful, healthy, veggie meal.

5 people found this review helpful

Was this review helpful to you? YES | NO

From: ladypit

On Oct 4, 2004

This was pretty good though we all agreed it lacked something. Maybe some sauce like Paula suggested. Yummy roasted vegetables with kale, I just needed a little more zip I think. I too halved it and it made a TON of veggies. I will make again and tinker with it a little bit.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews