1 c thinly sliced onions, halved
1 c halved, thinly sliced, (peeled) parsnips
1 T vegetable oil
1 c water or broth
2 T fresh ginger, minced
6 – 8 c chopped, stemmed kale
salt (or soy sauce) and pepper, to taste

1. Sauté the onions and parsnips in oil for about 5 minutes, stirring occasionally. Add the water or broth and ginger. Bring to a simmer, then cover and cook for 5 minutes. Add the kale and stir until it has wilted. Cover and cook until the kale is to your liking–anywhere from 5 to 15 minutes. Stir now and then. Just before it’s done, you can uncover the skillet and increase the heat to evaporate any liquid–or you can remove the vegetables with a slotted spoon.