Sharon's Recipes

FEBRUARY: Roasted Greens

Lara, who works with me, showed me how to roast kale last fall. I became addicted and started roasting everything — kale, swiss chard, beet greens, broccoli, cauliflower. The roasting turns  the greens into a crisp chip-like vegetable. I cannot get enough of these vegetables.

Ingredients:

One large bunch of greens, such as kale, chard, or beet greens
OR a bunch of broccoli or cauliflower
Olive oil
Salt and pepper

For kale, chard or beet greens, cut crosswise to remove the stem and wash the leaves.  Spin dry. For the broccoli and cauliflower, slice the whole bulb across. (Fancy magazines will often refer to these as broccoli or cauliflower steaks. )

Place the greens on a sheet pan.  Drizzle with olive oil, salt and pepper. Bake at 350 for about 15 minutes, turning half way through. Broccoli and/or cauliflower will take a little longer to cook.

Let me know if you get as addicted as I am.

| Topics: Recipes |

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