Kale with Roasted Onions and Yellow Beets

This is a magnificent side dish on its own, but this is also a standard we use in our veggie tacos. You can also make this and toss it over pasta, put it in omelettes, quiches, sandwiches, anything.

• 2 bunches of kale, cut into thin ribbons (I usually do this with lacinato kale, but any kale works the same)

• 3-4 cloves of garlic, crushed

• 2-3 medium yellow beets, peeled, cut into 1/4-inch chunks

• 2-3 medium onions, chopped

• olive oil

• salt and pepper

Toss the beet chunks in some olive oil, salt, and pepper, and bake spread out on a baking tray at 400 until they lightly brown, stirring a couple times. Meanwhile, toss the onions with olive oil, salt, and pepper, and bake spread out on a baking tray at 400 until they lightly brown, stirring a couple times. (I do the beets and onions on separate baking trays because the onions finish sooner. When they are done, just let them sit and wait.) As those are roasting. Saute the crushed garlic and kale ribbons in olive oil in a pot until the kale is tender. Remove from the heat while you wait for the beets to finish. When the beets and onions are all done, stir them into the garlicky kale, and serve warm. That’s it, and it’s so good.