Roasted Carrots, Red Onion, and Kale

Carrots from the garden Photo by Elizabeth Poisson

Roasted Carrots, Red Onion, and Kale
Curly or Russian kale will get a little crispy on the edges in this recipe while Lacinato kale (the longer more wrinkled variety) will wilt more like other greens do. Both are delicious.

1 1/2 pounds carrots, sliced into 1/4 inch slices
1/2 red onion, sliced thinly
1/2 teaspoon kosher salt, plus another 1/4 teaspoon for the kale
several grinds of fresh black pepper
2 tablespoons extra virgin olive oil, plus another 2 tablespoons for the kale
1/2 bunch of kale, stemmed and coarsely chopped; about 4 cups

Preheat oven to 400 degrees. On a large roasting pan, drizzle olive oil, salt and pepper over the carrots and onions. Use your hands to coat evenly. Roast for 1 hour or until the carrots are tender and the onions are beginning to brown. Add the kale and drizzle with more oil, salt, and pepper. Stir well and roast for another 20 minutes or until the kale is bright green and a little crispy on the edges.

Serves 4 to 6

Annie
Clean eating – I’m into it.

Thyme and Lime Potato-Crusted Salmon with Greens

Extra greens this time of year seems to be what I crave over and over again.  More kale, more spinach, more Swiss chard.  I’ve even begun eating kale for breakfast with my eggs instead of having toast.  It’s delicious and gives me one more serving of what’s good for me anyway.

This column for the Maine Ingredient, created with holiday entertaining in mind, could easily become a weekend dinner with friends.  The recipes – Thyme and Lime Potato-Crusted Salmon, Brown Butter Kale with Toasted Almonds, and Spinach Salad with Pomegranate Seeds, Cranberries and Preserved Grapefruit – are all healthy, with a large dash of elegance.

Spinach Salad with Pomegranate Cranberry Preserved Grapefruit

Annie
Eating my greens