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First post! This is a great way to bring out the best in your veggies. This salad is a balance of crispy, salty, tangy and chewy. The small roasted tomatoes create a dressing effect. When roasted, there is a depth of flavor you wouldn`t believe. It makes my mouth happy! What you will need: foil lined pan (easy clean up) ,a large bowl, decent knife, olive oil 1-2tbsp, salt and pepper, cherry or grape tomatoes, 1 large clove garlic (minced), a bundle of kale (This salad was for one. I had five stalks.) Let`s begin. Set your oven to 425 degrees, have your rack in the middle of the oven. Rinse your kale well and pat dry or spin in a salad spinner. Take the base of the stalk in one hand and with the other wrap your fingers around and pull down. This is the easy way to remove the leafy part. If you prefer, you can just cut it off. I save my stalks to use in a juice blend. Next, chop the kale into smaller portions. It will wilt when cooked, no need to go tiny. Add kale, tomatoes, minced garlic, and olive oil into a large bowl and toss. Use your hands, it`s okay to get messy. Once it looks and feels well tossed, spread it all out onto the pan. You don`t want it too bunched. Season with your salt and pepper. It`s better to go on the light side and add more later than to go overboard. Toss that beauty in the oven. The best timer for this is to listen. When the tomatoes burst, it is ready to come out of the oven. You will hear the juice sizzle. It took 10 minutes for this batch. Take it out of the oven and simply place into a bowl and enjoy! gluten-free vegetarian LuuuxWeeklyFoodComp Thank you for reading!