Roasted Root Vegetable Stew with Tomatoes and Kale

3 to 4 pounds of root vegetables such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks

1 head of garlic, the cloves separated and peeled

6 Tbs olive oil, divided 3 Tbsp and 3 Tbsp

1 teaspoon Kosher salt

½ cup chopped onion

1 heaping tablespoon tomato paste

1 28-ounce can of whole peeled tomatoes

2 cups (packed) of chopped leafy greens such as kale or chard

1 teaspoon Italian seasoning or dried oregano

Black pepper to taste

Tabasco sauce (optional, to taste)

Directions at simplyrecipes.com

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