Kale & Parsnip Saute



4 servings

1 cup (8 ounces) water

2 tablespoons ginger, minced

8 cups kale, veins removed and cut into bite-sized pieces

1 cup onions, halved and sliced 

1 cup parsnips, halved and sliced

1 tablespoon corn oil 


1. Sauté the onions and parsnips in oil for 5 minutes, stirring occasionally to prevent burning.

2. Add the water and ginger. Cover and simmer for 4 to 5 minutes.

3. Add the kale and continue cooking 4 to 5 minutes longer, stirring occasionally. Serve hot. 

Nutrition information:


Fruits & Veggies More Matters