January’s leafy green side was roasted mustard kale. This super veggie is hated by many, but should be heralded as vegetables’ hottest cousin.
Prep time: 5 minutes
Cook time: 20 minutes
Oven temperature: 375 degrees
Servings: 6-8
Ingredients:
2 bunches of fresh curly kale
3 Tbsp olive oil
1 Tbsp fresh lemon juice
1 Tbsp spicy brown mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1 Tbsp tahini (optional)
a pinch of fresh lemon zest (optional)
Directions
1.Preheat oven to 375
2.Rinse kale and pat dry.
3. Mix together all wet ingredients and spices.
4. Spread the kale out on a baking sheet and drizzle with your mustard mixture.
5. Roast for 10 minutes, then stir.
6.Roast another ten minutes. The kale should wilt and develop brown, crispy edges.
Yum