Maple-Glazed PARSNIPS On Kale

Serves 6

5 tablespoons butter, divided

2 pounds of parsnips, cut into ½ inch slices

2/3 cup maple syrup

1 medium onion

1 pound kale, stems removed, cut into 1-in strips

1 tablespoon apple cider vinegar

In large skillet melt 4 tablespoons butter over medium low heat.  Add parsnips and maple syrup.  Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized.  Stir often.

Meanwhile, in a Dutch-oven melt the remaining 1 tablespoon of butter over medium heat.  Add onion and cook until tender, 4-6 minutes.  Add kale and sprinkle with salt until slightly wilted.  Add cider, reduce heat to low.  Cover for 5 minutes.  Serve kale first and top with parsnips.