Kale & Parsnips
1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 tablespoon corn oil
1 cup water
2 tablespoons ginger, minced
1 quart kale, veins removed, cut into bite-size pieces
Sauté the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning. Add the water and ginger. Cover and simmer for 4 to 5 minutes. Add the kale and continue cooking 4 to 5 minutes longer. Stir
occasionally but keep the saucepan covered otherwise. Serve hot.
Serves 4.
From foodownunder.com.
Posted by Carole Koch
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