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Kale with Root Vegetables

What you need: 

1 bunch green or purple kale, chopped into bite size pieces
1 medium parsnip, chopped into bite-size pieces
1 medium turnip, chopped into bite-sized pieces
2 medium red potatoes, chopped into bite-sized pieces
1-2 teaspoons olive oil
1 small yellow onion, diced
3 cloves garlic, diced
balsamic vinegar, to taste
dash pepper

What you do: 

1. In a large pot add a small amount of water (1/4-1/2" deep is fine). Bring water to a boil. If you have a steamer place it into the pot at this time.
2. Put the kale, parnip, turnip and potatoes into the pot. Turn down the heat to low boil and cover the pot.
3. In a small skilet, heat olive oil. Add the onion and garlic and saute until soft. Remove the onion and garlic from the heat when done cooking.
4. In the meantime, keep an eye on the kale and root vegetables. When the kale is thoroughly cooked and the root vegetables are soft but not mushy, turn off the heat. Put the kale and root veggies in a large serving bowl.
5. Add the onions and garlic, balsamic vinegar, and pepper, and toss everything together. Serve warm.
This is especially good served with crusty whole wheat vegan bread or rice or as a side dish. Yum!!! And nutritious too!

Preparation Time: 
30-40 minutes
Cooking Time: 


I also replaced the potato with carrots and served it with wild rice.  What a great tasting quick dinner...thanks!



I tried this recipe with a carnivore friend of mine.  He even loved it!  I'm not usually a huge fan of kale, but LOVED this dish!  ;)b


I added carrots and Jerusalem artichokes when I made this, and I roasted the veggies instead of boiling them.  Delicious and easy!


Delicious, quick and easy.  I used carrots in place of the potatoes which made for a very colorful dish.


I found this recipe to be delicious - and substantial enough for a full meal instead of a side dish. I used turnips, sweet potatoes, russet potatoes, carrots and a couple peeled green apples. The apples added a nice contrast to all the starchy roots. I also used leek instead of onion and added the steamed kale to the sauteed leek & garlic before mixing with the steamed roots and apples. I finished the saute off with a big squeeze of lemon juice (because I can't eat kale without lemon juice - it's so delicious!) and because I thought it would work nicely with the balsamic vinegar. It worked...and I loved it! This is a fantastic, easy and quick little dish.


This was really great. I used sweet potato, white sweet potato, red potato, yukon gold potato, butternut squash, onion and kale. A also cooked it a little too long so everything was a bit mushy. But.... still awesome! This was the first recipe I had tried from this website, and now Im hooked :)

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