Roasted Fries and Kale

1 each: potato, kohlrabi, beet, celeriac and sweet potato. Cut each veggie into matchstick size pieces.

Place in a large bowl and toss with 1 T olive oil, lots of salt and pepper, parsley and red pepper flakes.

Coarsely chop 5 kale leaves, spines removed, toss with root veggies.

Roast at 400 for 20 minutes or until veggies are tender and greens are crispy.

If the greens start to char too soon, cover the pan with foil.