1 c Onions, halved & sliced
1 c Parsnips, halved & sliced
1 tb Corn oil
1 c Water
2 tb Ginger, minced
1 qt Kale, veins removed & cut into bite-sized pieces
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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