Roasted Kale Salad
1 bunch of kale, stems removed and roughly chopped
1 ½ cup grape tomatoes, sliced lengthwise
4 red potatoes, cut into ½-inch pieces
2 tsp. salt, divided
¼ cup olive oil, divided
1 ½ tsp. cinnamon
2 cloves garlic, crushed
½ lemon, juiced
1/3 cup Parmesan cheese
Preheat oven to 425*
Toss your potato pieces in HALF your olive oil and a touch of salt. Spread out onto a baking sheet and roast for 5-7 minutes. (To give the potatoes a head startJ)
Meanwhile, in a large mixing bowl, add your roughly chopped kale leaves, tomatoes, 1 tsp. salt, other HALF olive oil, cinnamon, and garlic. Mix well.
Remove potatoes from oven. Add kale mixture to your baking sheet and mix the best your can. Return baking sheet to oven and roast for 20 minutes. IMPORTANT: Halfway through cook-time, give the kale salad a stir to make sure it is evenly cooked, and return to oven.
Mix lemon juice and Parmesan cheese. (It will be a bit pastey… that is ok!) Once kale salad is done in the oven, pour your lemon juice mixture over it and mix.
Tips: This recipe has SO much flavor, I love it! Roasted Kale Salad is served with Honey Lime Chicken (recipe found under All Recipes) in the main photo. You’d be surprised how much the kale cooks down while it is roasting… so it is ok to pile it on the baking sheet. (See before and after pictures below)