2 parsnips, chopped
2 bell peppers, chopped
4-6 cloves garlic, chopped
1 tsp. Kosher salt
½ tsp. ground black pepper
1-2 Tbs. vegetable oil
Fresh parsley, chopped, for garnish
Preheat oven to 425 degrees. On a large baking sheet, arrange the Jerusalem artichokes, parsnips and bell peppers in a single layer. Toss the garlic over the vegetables. Season with salt and pepper. Drizzle the oil over the vegetables and toss with your hands until all the vegetables are lightly coated with oil. Roast for 25 – 30 minutes or until the vegetables are tender and browned. Transfer to a bowl and garnish with fresh parsley.
Braised Garlicky Kale
2 Tbs. vegetable oil
1 large onion, minced
4 garlic cloves, minced
2 bunches kale, stemmed and chopped
Kosher salt and pepper to taste
A pinch of nutmeg
¼ cup low-sodium vegetable broth
In a braiser or large pot, heat the oil over medium high heat. Add the onion and cook for 4-5 minutes until the onion is softened. Add the garlic and mix. Cook until fragrant. Add the kale, a bit at a time. Toss it with the salt, pepper and nutmeg. As it wilts down, add more of the kale until you have added it all.
Add the broth, lower the heat to low, cover the pot and let the kale cook until it is just wilted and bright green. It should only take a few minutes. Don’t overcook it. Check for seasoning. Serve while hot. The two dishes taste delicious served separately or mixed together.
The "V" Word: Say it. Eat it. Live it.