Author Notes: My nutritionist, Rachel Miller, gave me this amazingly simple recipe. We were trying to come up with ways I can incorporate fresh relevant ingredients into my diet after my lap band surgery. She actually thought I may have been nutritionally malnourished and worked very hard to think of creative ways I can add fresh and natural elements to my daily diet. Slow roasting the tomatoes is so darn easy and can then be served with either fresh spinach or the classic sautéed greens with garlic and olive oil. Pair it with goat or feta cheese, a healthy cracker and you've got all the fixings of a properly healthy meal. Bazinga! —Ruthy
small tomatoes, halved and seeded
spritz of non-stick spray
pinch kosher salt
tablespoon olive oil
finely chopped garlic
tablespoons cheese - your choice either feta or goat
- Preheat oven to 300 degrees. After the tomatoes are ready, place face up in a dish that can hold them all - either in a disposable tin or glass baking dish. Spray the tomatoes and season them with the pinch of kosher salt. Proceed to turn over the tomatoes, skin side up. Spray them again. Roast them in the oven until the skins turn a bit brown and the tomatoes have shriveled a bit. About 30 minutes is good. Check them, they can quickly burn when you leave those little cuties too long. Cool the tomatoes in the pan and pull off the skins and discard.
- Heat the olive oil in a frying pan and when hot, add the chopped garlic. Move them around for a minute and add your cleaned and finely chopped kale. Sauté them up until soft and wilted. Add any seasonings you like.
- To serve, place 1/4 cup kale on a plate, add slightly chopped roasted tomatoes and heat for 30 seconds in the microwave. Top with a tablespoon of cheese and I personally eat this on Mary's Gone Crackers...crackers. Nice portion size, packs protein, fresh vegetables and a healthy carb. A complete meal for me but for some, a flavorful snack. So delicious!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens