Baked Kale with Parsnips and Carrots
This fast, healthy casserole pairs sweet earthy parsnips and carrots with tangy kale and red onion.
At this solstice time of year, it can be fun to imagine the carrots and parsnips shining like small suns in the darkness of the kale, reminders that the days will now begin to lengthen. A quick and easy way to make sure you’re getting your greens, and an unusual use for calcium-rich, delicious kale.
1 tablespoon olive oil
1 medium red onion, diced
1 ½ cups diagonally sliced carrots
1 ½ cups diagonally sliced parsnips
½ teaspoon black pepper
3 cups fresh kale, chopped, with stems removed
¼ cup water
2 tablespoons tamari
1. Preheat oven to 350.
2. In a medium skillet, heat oil and saute onion, carrots, parsnips, and pepper until carrots and parsnips are barely tender.
3. While carrots are cooking, lightly steam kale for 3 to 5 minutes or just until bright green.
4. Stir greens into carrot mixture and turn into lightly oiled casserole.
5. Combine water and tamari, and pour over the top of casserole. Cover loosely with foil and bake at 350 for 15 minutes.
Serves 6 to 8.
Adapted from Meals That Heal by Lisa Turner (Inner Traditions, 1996). Copyright (c) 1996 by Lisa Turner. Reprinted by permission of Inner Traditions.
Adapted from Meals That Heal by Lisa Turner (Inner Traditions, 1996).