Heat the olive oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes.  Add the garlic and cook for about 30 seconds. All the kale and chicken broth. Cook, stirring occasionally, until the kale has wilted. This will take 10-12 minutes. Set aside.

Either steam or cook the cauliflower and parsnip in water until tender. Drain and then put mixture in food processor and process until mashed thoroughly. Add the 2-3 Tablespoons of butter and Parmesan cheese. Add just enough broth to get the consistency you desire. Take the still warm kale mixture and fold this by hand into the mashed cauliflower. Season with salt and pepper to taste.

Enjoy your mock mashed potatoes and think of all the calories you are saving.

Note: Make sure you drain the cauliflower very well so you don't have a watery mash. I would put in a strainer and press down on the cauliflower. Also, the last time I made these, I did not need to add any broth to the mixture at all.