Kaleandparsnips Recipes
MAPLE-GLAZED PARSNIPS ON KALE
This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. -Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently., Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes. , To serve, spoon kale onto a large plate; top with parsnips.
Nutrition Facts : Calories 329 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 7g fiber), Protein 5g protein.
DAWN'S KALE SIDE DISH
A mixture of kale and spinach are cooked with onions and garlic, and then tossed with toasted cashews. Goes excellent with fish or chicken.
Provided by Dawn
Categories Side Dish Vegetables Greens
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
- Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don't burn. Set aside.
- Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 13.7 g, Fat 9.6 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 154.2 mg, Sugar 1.8 g
KALE AND PARSNIPS
Make and share this Kale and Parsnips recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
- Add the water and ginger. Cover and simer 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.
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- Meanwhile, bring a large pot of water to a boil. Add salt and then the kale and cook until just tender, about 5 minutes. Drain and then squeeze out the excess water. Coarsely chop the kale.
- Heat the remaining 3 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the scallions and cook over moderate heat, stirring, until softened, about 2 minutes. Add the kale, season with salt and pepper and cook, stirring, until heated through, about 3 minutes.
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