Roasted Root (Mostly) Vegetables Over Blackened Greens

It has come to my attention that I have had a bit of a salad obsession recently. Although most of you in the rest of the country are sweating your you-know-whats off, here in the PNW, it began as a cool and overcast day. It really got me craving something warm and delicious and savory. So, even though, by the time I raced home from work it was sunny, my mind was thinking “roasting”. Here is what I put together for you all to feast on, even if only with your eyes because you are way too hot to even THINK about turning your ovens on…

Roasted Root (Mostly) Vegetables Over Blackened Greens

1 Red Potato

1 Carrot

1 Kohlrabi

1 Golden beet

1/2 Onion

1 t. Rosemary, chopped

1/2 C. Cabbage

Greens from Kohlrabi

3-5 Stalks Rainbow Chard

1 Clove Garlic, minced

Olive Oil, Salt, Pepper

Few drops Sesame Oil

1 t. Chives, chopped

1. Chunk the root vegetables to your desired size preference. Remember, the larger the pieces, the longer the roast time. Toss them in olive oil, salt, pepper and rosemary. Bake in a shallow baking dish or sheet pan at 400F for about 30 min-1 hour, depending on size and how tender you like your vegetables.

 

 

 

 

 2. Chop greens into manageable sized pieces. Heat a large pot on the stove, adding olive oil and a bit of sesame oil (for sweetness). Continue to stir greens until oil is gone; let greens get a bit charred. Once they are lightly charred, add a bit more oil and the minced garlic. Cover, cooking until mostly steamed.

 

 

 

 

3. Salt and pepper both before combining as they will require different amounts to bring out the flavor. Create a bed of greens with a well in the center. Add roasted vegetables on top and garnish with chives and a bit more rosemary.

This is such a simple, no-brainer meal. Which is why it’s so great. So many other vegetables can be added or replaced or other flavors incorporated.

Some alternative flavors to consider based on your dietary desires: 

Adding bacon or pancetta to the greens. 

Cooking the greens in butter or rendered bacon fat. 

Adding mushrooms to the greens. 

Garnishing with a bit of sour cream. 

Tossing the roasted vegetables in curry or chipotle powder. 

Garnish with Parmesan cheese. 

Adding lemon to the greens. 

Really, the list goes on and on. Get creative. 

I found that the Kohlrabi was the star of the show. It was perfect, however, since that was precisely the vegetable I was trying to get a little creative with. It actually brought back memories from childhood instantly. I didn’t even realize I ate it as a kid until I took a bite of it roasted!

Happy cooking!

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