Roasted Root Veggie Stew

Instructions

1. Peel and cut root vegetables into chunks. Separate garlic cloves and peel.
2. Preheat oven to 450°F. Into a large roasting pan, mix together the vegetables, garlic, and half of the olive oil. Sprinkle with salt. Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.
3. Chop the onion. In a 4 to 5 quart Dutch oven, heat the rest of the olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown.
4. Stir in the tomato paste, and cook a minute longer. Using your hands or kitchen scissors, break the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the oregano. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and allow to simmer. Remove tough stem from kale and discard; coarsely chop kale.
5. When the root vegetables are ready (they should be slightly browned on the edges and easily pierced with a fork), remove from the oven and add to the pot with the tomato mixture.
6. Remove tough stems from the kale leaves and finely chop. Add chopped greens and simmer until the greens are wilted, about 5 minutes. Season with salt and pepper to taste.