1 bunch kale (entire kale plant) 3 medium parsnips 1 lime 1 tablespoons olive oil 1 teaspoon coriander 1/2 teaspoon black pepper 1/2 teaspoon salt
Preheat oven to 425 F. Wash kale and cut into pieces that are 1 inch long at stem end and are progressively larger toward leafy end. Peel parsnips. First cut them into three sections which are each as close to uniform in diameter their entire lengths. Cut the largest in half. Cut all the sections into 1/4 inch wide chunks, perpendicular to the radial axis. Coat small roasting pan with olive oil. Lay kale in pan. Lay parsnips on top of kale. (Pile may be higher than pan--this is okay because kale will cook down). Bake for about 5 minutes. Dump pan contents into large mixing bowl, add coriander, black pepper, and salt, and toss with spoon. Replace kale and parsnips back into pan, squeeze half lime’s juice over pan and bake. After five minutes use spatula to mix vegetables around. After another five minutes cover pan with tin foil. Bake for another ten minutes. It’s done. Serve with remaining lime half.