Parsnips and Kale

Parsnip Sauté
1 large parsnip, peeled, cut into half moons
1 tablespoon agave nectar
1 tablespoon rice vinegar
1/2 tablespoon mirin (optional)
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 tablespoon unrefined extra virgin olive oil
1/2 cup Walla Walla onion, chopped
2 tablespoons green onion, chopped

Coat parsnip with agave, rice vinegar, mirin, salt and pepper. Let sit for 5 minutes. Heat sauté pan to medium high, then add olive oil. Saute onion until it becomes translucent. Add parsnip and sauté until golden brown and soft. Garnish with green onion.
Prep time: 15 minutes
Makes 2 servings
Copyright 2009, Genevieve Sherrow, Original Recipe.

Sake braised kale
2 tablespoons unrefined extra virgin olive oil
1 head of fresh kale (about 6 cups raw)
2 teaspoons fresh ginger, peeled and minced
2 cloves fresh garlic, minced
¼ cup cooking sake or mirin (Japanese rice wine)
Sea salt to taste

Wash kale thoroughly and de-stem leaves. Heat sauté pan to medium high, then add olive oil. Sauté kale until it reduces in size by one-half. Add ginger and garlic, stir for 1 minute. Add cooking sake and reduce heat to low.
Prep time: 15 minutes
Makes 2 servings
Copyright 2009, Genevieve Sherrow, Original Recipe.