Roasted Root Vegetables with Tomatoes and Kale

Prep time: 20 minutes
Cook time: 55 minutes
Yield: Serves 6 to 8.

INGREDIENTS
3 to 4 pounds of root vegetables such as parsnips,
rutabagas, carrots, potatoes, golden beets, turnips,
and celery root, peeled and cut into chunks
1 head of garlic, the cloves separated and peeled
6 Tbs olive oil, divided 3 Tbsp and 3 Tbsp
1 teaspoon Kosher salt
1/2 cup chopped onion
1 heaping tablespoon tomato paste
1 28-ounce can of whole peeled tomatoes
2 cups (packed) of chopped leafy greens such as kale or chard
1 teaspoon Italian seasoning or dried oregano
Black pepper to taste
Tabasco sauce (optional, to taste)

METHOD
1 Preheat oven to 450F. Into a large roasting pan, mix together
the vegetables, garlic, 3 Tbsp olive oil. Sprinkle with salt.
Roast for 45 minutes, turning the vegetables over in the pan
halfway through cooking.

2 Meanwhile in a 4 to 5 quart Dutch oven, heat 3 Tbsp of olive
oil over medium high heat. When the oil is hot, add the onions
and saute until the edges of the onions just begin to brown.
Stir in the tomato paste, and cook a minute longer. Using your
hands, tear the canned tomatoes into large pieces as you add
them to the pot. Add the remaining liquid from the can into
the pot. Stir well. Add the Italian seasoning. Bring to a
simmer, then lower the heat to the lowest possible setting.
Cover the pot and let cook gently while the root vegetables
are roasting.

3 When the root vegetables are ready (they should be browned
on the edges and easily pierced with a fork), remove from the
oven. Add chopped leafy greens to the pot of tomatoes. Simmer
until the greens are wilted, about 5 minutes. Stir in the root
vegetables. Season with salt and pepper to taste. Season with
Tabasco to taste if using.