This easy sheet pan dinner has it all: protein, fiber, carbs, leafy greens, and tons of flavor. It’s even great for lunch the next day as a fresh take on potato salad.
FOR THE DRESSING
1 tablespoon extra-virgin olive oil
1 teaspoon liquid aminos or fish sauce
1 teaspoon balsamic vinegar
1/2 cup parsley, chopped
1/4 cup dill, chopped
FOR THE VEGETABLES
1 pound lacinato kale (also known as Tuscan or black kale), thick stems removed, chopped
1/4 teaspoon salt
1 head of garlic, separated into cloves, but papery skins left intact
1 medium onion, sliced
1 pound cremini mushrooms, cleaned and halved or quartered depending on size
1 pound new potatoes
2 tablespoons extra-virgin olive oil
2 teaspoons liquid aminos or fish sauce
1 tablespoon herbes de Provence
2 teaspoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon smoked paprika (hot or sweet, according to taste)
2 cups cooked white beans
1/4 cup Italian parsley, chopped, for garnish
Preheat your oven to 375°F.
To make the dressing, whisk together all the ingredients in a small bowl until combined. Set aside.
Put the kale in a bowl with the salt and knead it for a couple of minutes until it wilts and darkens. Spread the kale out on a sheet pan and tuck the garlic cloves underneath so that they’ll be sheltered from the heat.
Put the onion, mushrooms and potatoes in a bowl and toss them with the oil, liquid aminos or fish sauce, herbes de Provence, vinegar, salt, and paprika, then spread the mixture out over the kale. Roast for 40 minutes, then scatter the beans over the top of everything and roast for another 5 minutes.
Remove the pan from the oven and peel the garlic, discarding the skins. Put everything in a serving bowl, toss with the dressing, and serve garnished with parsley.
