KALE WITH SAUTEED APPLE AND ONION
Active time: 15 min Start to finish: 15 min
1 Granny Smith apple
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch wedges
1/4 teaspoon curry powder
Bunch of kale, tough stems and ribs removed and leaves coarsely chopped
1/2 cup water
Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges. Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.
Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes.
Season with salt. Makes 2 servings.

ROASTED POTATOES, SHALLOTS, AND KALE WITH CARAMELIZED GARLIC DRESSING
This takes a lot of prep, but it is very good.
Roasted garlic produces a rich dressing using very little oil.
1 pound small red potatoes (preferably about 1 inch in diameter)
1/2 pound shallots, cut lengthwise into eighths (about 1 1/2 cups)
Small onions will work, too.
1 tablespoon olive oil
4 large garlic cloves, unpeeled
1/4 pound kale (about 1 small bunch), rinsed and stems and tough ribs discarded
1 teaspoon red-wine vinegar
Preheat oven to 450°F. Quarter potatoes and in a bowl toss with shallots, 1 1/2 teaspoons oil, and salt and pepper to taste. Transfer mixture to a shallow baking pan. Wrap garlic tightly in foil and put in pan with potatoes. In a large bowl toss kale with remaining 1 1/2 teaspoons oil and salt and pepper to taste until combined well. Arrange kale in one layer in another shallow baking pan. Roast kale, potato mixture, and garlic in middle and bottom thirds of oven, switching position of pans in oven halfway through roasting and stirring vegetables occasionally, until potato mixture is golden brown and tender, kale is crisp, and garlic is soft, about 15 minutes. Transfer vegetables (except garlic) to a bowl and season with salt and pepper. Carefully remove garlic from foil and peel. In small bowl with a fork mash garlic with vinegar until smooth and season with salt and pepper. Add dressing to vegetables and toss. Potatoes may be made 4 hours ahead.
Serve potatoes hot or at room temperature. Makes 3-4 Servings.

"Martha Stewart-like" Carmelized Carrot Roast
This is my version of a glaze for roasting carrots that is simple and delicious.

10-20 baby or small carrots
1/2 cup honey or brown sugar
1/4 cup Balsamic Vinegar
2 Tbs. Butter or margarine
Dash of ground cardamom, ginger and cloves (don't overdo the spices, you just want the aroma....it will overpower the flavor of the carrots)
Over med-Low heat, melt the butter in a small saucepan, add the honey and blend. Add the vinegar and stir until all three ingredients are mixed thoroughly. Add spices, stir and let ingredients "rest" for about 5 minutes. Place your carrots in a glass baking dish, in one layer, pour over the glaze and place in a 300 degree oven. Slow roast, turning periodically, until carrots carmelized.
You can also use this glaze for roasting beets.