Over medium heat in a large saucepan or dutch oven, heat 15 ml (1 tablespoon) of olive oil and 15g of butter until the oil is shimmering and the butter is melting. Add parsnips, ensuring that the cut sides are facing down, and cook, unagitated, until the parsnips are golden brown, about 5-10 minutes. Remove from the pan and set aside.

Add remaining oil and butter to the pan, if needed. Add leeks, thyme, rosemary and anchovy fillet, if using. Season with salt and pepper and cook, stirring occasionally until leeks have softened and turned mildly translucent and the anchovy fillet has dissolved about 5-10 minutes.

Add garlic and cook, stirring constantly, until it is just fragrant, about 30 seconds to 1 minute. Return parsnips to the pot and pour over soy sauce and vegetable broth. Stir to combine, bring up to a gentle simmer, and cook, stirring occasionally, until the parsnips are tender yet toothsome, about 10 more minutes.

Once the parsnips have cooked through, stir in the apple cider vinegar. Add the kale, stirring until completely submerged and cook until it is just wilted, about 2-3 minutes longer. Taste to adjust for seasoning and serve immediately.