Mmm...
This comes with a "Thank you!" shout out to Deborah_judge, who knows why.
1 large parsnip
1 bunch of red kale
butter
large container of yogurt
olive oil
ground cinnamon
curry powder
ground nutmeg
ground cardamom (optional)
Peel and then chop up large parsnip into 1 inch cubes. Strip stems off of kale, chop up remaining leafy bits.
Add a tablespoon of butter and a quarter cup or so of olive oil to a large pan. Wait until it blends together and swirl it around to coat the pan. Add parsnips at high heat and stir for about two minutes. Turn down heat to medium, and stick a lid over the parsnips so that they steam for a minute.
Then add the chopped kale and stir briefly. Put lid back over combo and let the kale wither and exude some liquid that will steam the veggies. Do this for 2 minutes. Add about half the yogurt to the saucepan. Add a generous helping of curry powder, cinnamon, and nutmeg. Cardamom powder if you're feeling extra decadent can also be added. Stir until the kale and parsnips are coated with the now-much-more-liquid yogurt. Replace lid, let steam for another 2 minutes or so. The parsnips should be pretty soft by now.
Turn off flame, stir one more time, then consume delicious results. Pretty quick dish to make, and you can eat it with rice or some other starch, and if you have lentils then you're probably in the nutritional clear.
1 large parsnip
1 bunch of red kale
butter
large container of yogurt
olive oil
ground cinnamon
curry powder
ground nutmeg
ground cardamom (optional)
Peel and then chop up large parsnip into 1 inch cubes. Strip stems off of kale, chop up remaining leafy bits.
Add a tablespoon of butter and a quarter cup or so of olive oil to a large pan. Wait until it blends together and swirl it around to coat the pan. Add parsnips at high heat and stir for about two minutes. Turn down heat to medium, and stick a lid over the parsnips so that they steam for a minute.
Then add the chopped kale and stir briefly. Put lid back over combo and let the kale wither and exude some liquid that will steam the veggies. Do this for 2 minutes. Add about half the yogurt to the saucepan. Add a generous helping of curry powder, cinnamon, and nutmeg. Cardamom powder if you're feeling extra decadent can also be added. Stir until the kale and parsnips are coated with the now-much-more-liquid yogurt. Replace lid, let steam for another 2 minutes or so. The parsnips should be pretty soft by now.
Turn off flame, stir one more time, then consume delicious results. Pretty quick dish to make, and you can eat it with rice or some other starch, and if you have lentils then you're probably in the nutritional clear.