Roasted Root Vegetable Recipe from Love and Lemons

Ingredients

• 1 large bunch kale (7 to 8 cups chopped leaves)
• 3 tablespoons olive oil
• 3 cloves garlic, peeled and sliced
• Pinch red pepper flakes
• 1/2 cup (118ml) chicken broth, veggie broth, white wine, OR water (plus more as needed)
• 1/4 teaspoon fine sea salt or more to taste
• Half of a lemon

Directions

1. Prep the Kale:
   • Rinse the kale thoroughly.
   • Pull the leaves from the stems, discarding the stems or saving them for stock.
   • Chop the leaves into roughly 2-inch pieces
2. Sauté the Garlic:
   • Heat 2 tbsp olive oil in a wide skillet over medium heat.
   • Add the garlic and red pepper flakes to the skillet.
   • Stir often and cook until the garlic is soft but not browned.
3. Cook the Kale:
   • Add the kale, vegetable stock, and 1/4 tsp salt to the skillet.
   • Toss occasionally and cook for 7–8 minutes until the kale is bright green, soft, and wilted.
   • Add more stock or water as needed if the liquid evaporates before the kale is tender.
4. Finish and Serve:
   • Taste and adjust with additional salt if needed.
   • Stir in the lemon juice just before serving.