Roasted kale, sweet potatoes, and broccoli
Roast
Roasting
Packing an oh-so-trendy kale salad for lunch can be a bit of pain: the greens are so voluminous, and difficult to eat with the kind of plastic utensil dedicated to brown bagging. But what if you still want your leafy greens at midday? Enter this oven-wilted kale "salad," complete with chunks of sweet potato for heft, roasted broccoli for extra cruciferous deliciousness, and built-in dressing in the form of olive oil and lemon juice. It's great warm out of the oven or cold three days later in your lunchbox. I imagine some shaved pecorino on top would be lovely, but I didn't have any in the house. <br /> <br />The recipe is, of course, infinitely adaptable: sweet potatoes for winter squash, broccoli for cauliflower, lemon juice for balsamic, add your favorite spice blends. So many possibilities! (I've tried it with cauliflower, as the photos show, and it's delicious. Keep in mind, though, that a head of cauliflower tends to yield more florets than a standard bunch of broccoli).
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