Maple-Glazed Parsnips On Kale

1. 1

   In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently.

2. 2

   Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes.

3. 3

   To serve, spoon kale onto a large plate; top with parsnips.

* Per serving · 4 servings · Values may vary.

No additional tips available.