Carrots and orange glaze cut the bitterness of the kale while toasted sliced almonds and finely grated Ricotta Salata add texture and taste. Don’t forget to finish with Maldon just before serving.
Extra virgin olive oil
8 large carrots, peeled, dried, cut in half, then each half cut in half lengthwise
8 large leaves of kale, ribs removed and chopped coarsely
1 1/2 cups freshly squeezed orange juice
1/4 cup honey
Freshly ground peppercorns
Sliced almonds, toasted
Ricotta Salata, grated finely for garnish
Preheat oven to 425 degrees F.
In a small saucepan… combine orange juice and honey and reduce on medium-low until syrupy.
In a large bowl… toss carrots in enough olive oil to lightly coat. Season with freshly ground peppercorns.
Arrange carrots on a roasting pan and place on the bottom shelf of your preheated oven.
In the meantime, toss the chopped kale leaves in enough olive oil to lightly coat.
When the carrots begin to brown spread the chopped kale evenly over the carrots. Roast for another 15 minutes or so until the kale begins to crisp.
Remove from oven and place in a warm serving bowl. Season with Maldon Sea Salt Flakes. Add the toasted almonds and drizzle with the orange syrup.
Garnish with a hint of Ricotta Salata. Serve immediately.