Kale/Potato Bake with Glaze: (serves ~2 if you have something else on the side, like bread or soup)
- 1 bunch kale
- 5 (or more) fingerling potatoes
- 1 small box of mushrooms
- 1 small squash
- 1 zucchini
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cayenne pepper
- 1 handful walnuts, crushed by hand
- 1/4 to 1/2 cup water
- lemon juice
Preheat oven to 400. Slice mushrooms, potatoes, squash, and zucchini into bite-sized cubes. Put cubes into mixing bowl and throw in the soy sauce, honey, sesame oil, and cayenne pepper. Toss to mix ingredients around. Place on foil-lined baking sheet and stick in oven for 25-30 minutes.
Dice the kale into tiny pieces. About ten minutes before the bake comes out of the oven, heat a frying pan over medium with the kale in it. If the kale is wet, add ~1/4 cup of water; if it is very dry, up it to 1/2 cup. Continue stirring. When the water is mostly sizzled away and the kale shrunk by about half (no more than 10 minutes), squirt in a small amount of lemon juice and toss in the walnuts, cooking for another few minutes. Don't let the kale get too mushy.
Pull out baking sheet and combine baked ingredients with sauteed ingredients; eat.