Kale Salad with Roasted Green Beans and Peppers

In this salad, the acid of the tomato juice and the warmth of the roasted vegetables tenderize the chewy kale.

Heat the oven to 400 degrees.

Dice 1 large or 2 small tomatoes, then place in a bowl.  Sprinkle with salt.

Drizzle 2 T. olive oil on a baking sheet.

Trim 1/2 lb. green beans and 1 C. of shishito peppers.  Core 2 sweet peppers and cut into rounds or half rounds.  Salt generously.

Peel and mince 2 cloves of garlic.

Arrange the vegetables in a single layer on the baking sheet, then roast until the beans begin to brown.  Stir them once, sprinkle with the garlic, then roast another 5-7 minutes.

While the vegetables are roasting, remove the stems from 1 bunch of kale and then rinse the leaves well.  Spin dry and place in a large bowl.

When the green beans are nicely browned, empty them off the cookie sheet into the bowl with the kale.  Add the tomatoes and their juice, then toss everything together.  Let the salad sit for 10 minutes, then toss again and taste and add lemon juice to taste.

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