Roasted Root Veggie Stew

1. Preheat oven to 450F. Peel and cut root vegetables into chunks. Peel the garlic. Peel and chop the onion.

2. In a large roasting pan, mix together the root vegetables, garlic, and half of the olive oil. Sprinkle with salt.

3. Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.

4. Meanwhile, heat the rest of the olive oil in a Dutch oven over medium-high heat.

5. When the oil is hot, add the onions and sauté until the edges are just begin to brown. Stir in the tomato paste and cook a minute longer.

6. 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.

7. 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.

8. Meanwhile, remove tough stems from kale and discard; coarsely chop kale.

9. When the root vegetables are ready (they should be browned and easily pierced with a fork), remove from the oven and add to the pot with the tomato mixture.

10. Add chopped kale and simmer until the greens are wilted, about 5 minutes. Season with salt and pepper to taste.