[Recipe: Roasted Greens]
I just downed a couple snack-sized boxes of Hot Tamales still haunting me from Halloween (they keep well, apparently). As part of my penance, I feel compelled to tell you about my new freakishly healthy snack.
This one is for all you savory cravers out there. Sometimes salty and hearty are called for over sweet.
I learned to roast greens from Lynne Rossetto Kasper (not personally, of course; I learned from her most recent cookbook, but you know how it is with Lynne — she’s so warm it all seems personal). I loved greens before — the chards, the kales, the collards and every leafy thing in between — but roasting them somehow concentrates and heightens their flavors, and brightens their complexity. It even renders them a little bit crispy in places. Yes, the word succulent would not be overstating the matter.
I’ve roasted them with cubed winter squash to toss with farfalle and a little Parm, and have done the same with golden beets over Israeli couscous.
Now, I can’t get enough, so it’s a good thing they’re quick and easy to make. Just heat your oven to 425 degrees and grab a baking sheet. Rinse your greens really well and chop, toss them with a little extra virgin olive oil (flavored ones are especially yummy), some salt and pepper, maybe a clove or two of minced garlic and some red pepper flakes. Spread the greens on the baking sheet and roast for about ten minutes, then stir them around. If they’re not done to your liking yet, put them back in the oven for 5 or 10 minutes more. When they’re good and wilty and crispy in spots, scrape them into a bowl and serve. For an extra punch, toss with a teaspoon of red wine vinegar or a bit of lemon juice just before serving.