1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 tbsp. canola oil
1 cup water
2 tsp ground ginger
4 cupskale, veins removed and cut into bite sized pieces

Directions:
1. Saute the onions and parsnips in oil in a medium saucepan for 5 minutes, stirring occasionally.
2. Add water and ginger.
3. Add the kale and continue cooking 4 to 5 minutes longer.
4. Remove from heat and enjoy!

Serves 4

Additional information:
 - Kale is packed with beta-carotene which is an important nutrient for good vision.
 - Parsnips are high in dietary fiber, Vitamin C, Vitamin K, Folate, Manganese and Potassium.
 - Parsnips can be boiled or roasted and used in stews, soups and casseroles. Herbs complimentary to parsnips include: basil, dill weed, parsley, thyme and tarragon.