Ingredients

• Ingredients Scale 1x2x3x 2 heads of garlic 2 tablespoons olive oil 6 cups water or vegetable broth 3 to 4 tablespoons white miso, to taste 4 cups kale, chopped pinch of red pepper flakes, garnish squeeze of lemon, optional sliced green onions, optional himalayan salt to taste

Preparation

• Instructions Preheat oven to 400 degrees Roast garlic: Remove most outer layer of skin from bulbs of garlic, leaving the most inner layer so they will stay together. Cut off the tops of the garlic bulbs. Place bulbs cut side up on a piece of tin foil large enough to fold over and close tight at the top when done. Drizzle 1 tablespoon olive oil over each bulb. Close the tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends. Bake for 45 – 50 minutes. Let cool for 10 minutes. Miso soup: In a large pot, squeeze garlic bulbs into the pan and mush it a bit with the back of a wooden spoon. Add liquids, turn heat to medium-low. Add your miso and stir to incorporate the paste. Add in greens and let wilt until deep dark green, about 5 – 10 minutes. Serve with a slice of lemon, scallions and pinch of red pepper flakes.  Serves 4