Cream of Kale

I could just about eat this every day. Wash and chop a bunch of kale (cavolo nero). Sauté 2 cloves of garlic in a large pot with about 3 tablespoons of olive oil. Once the garlic starts to brown, add the chopped kale and move around the pot until it starts to wilt. Add 1 cup of water and cover to let cook completely, adding water if necessary. In the meantime, vertically chop a romanesco or cauliflower and line on a baking sheet. Sprinkle with sumac, pepper, salt, olive oil and za’atar. Slice a whole onion and fennel and line them on baking sheet drizzled lightly in olive oil and salt. Bake for 20 minutes on 200°C (395°F). You may need to take out the onions and fennel sooner than romanesco. Let the kale cool slightly and puree it using a blender or hand blender. Spoon the puree onto a plate and place your warm roasted veggies over top. #buonappetito