Ingredients:

  • 1 bunch green or purple kale
  • 1 medium parsnip, chopped into bite-size pieces.
  • 1 medium turnip, chopped into bite-sized pieces.
  • 2 medium red potatoes, chopped into bite-sized pieces.
  • 1 small yellow onion, diced.
  • 3 cloves garlic, diced
  • olive oil
  • balsamic vinegar
  • dash of pepper
  • water

Directions:

Clean kale and shop into bite sized pieces. In a large pot add a small amount of water (1/4 – 1/2 inch deep is fine). Bring water to a boil. If you have a steamer place it into the pot at this time. Put the kale, parnip, turnip and potato into the pot. Then turn down the heat to low boil and cover the pot. In a small skilet, heat 1 – 2 tsp olive oil. Add the onion and garlic and saute until soft. Remove the onion and garlic from the heat when done cooking. In the meantime, keep an eye on the kale and root vegetables. When the kale is thoroughly cooked and the root vegetables are soft but not mushy turn off the heat. Put the kale and root veggies in a large serving bowl. Add the onions and garlic, a swig or two or three of the balsamic vinegar ( depending on how vinegary you like things), pepper to taste and toss everything together. Serve warm. This is especially good served with crusty whole wheat vegan bread or rice or as a side dish. Yum!!! And nutritious too!

P.S. If you don’t use a steamer, save your cooking water for use in a soup.

Serves: 2 – 4

Preparation time: 30-