Roasted Root Vegetable Stew with Tomatoes and Kale Recipe

Ingredients

• 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 tablespoons extra virgin olive oil, divided 3 Tbsp and 3 Tbsp
• 1 teaspoon Kosher salt
• 1/2 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)