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Bruschette with fried kale and chorizo
 
 
12 ServingsPTM25 min

Bruschette with fried kale and chorizo


Mediterranean bruschette with fried kale, buffalo mozzarella, chorizo ​​and capers.

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Directions

  1. Heat the grill pan. Cut the caps of the bread. Cut the rest into slices and halve them. Gril in 2 parts in 8 min. Golden brown, turn halfway.
  2. Halve the garlic and rub 1 side of the rolls with it.
  3. Then drizzle with the oil and sprinkle with salt. Place the bruschette on a flat dish.
  4. Slice the rest of the garlic and set aside.
  5. Heat a frying pan without oil or butter. Fry the chorizo ​​in 5 minutes until crispy. Turn regularly, because the sausage burns quickly.
  6. Remove from the pan and fry the garlic for 1 min. In the remaining shortening. Add the kale and stir fry on high heat 4 min.
  7. Put the kale on the bruschette and divide the chorizo ​​over it.
  8. Tear the mozzarella into pieces and place on the chorizo. Garnish with the capers and sprinkle with (freshly ground) pepper.


Nutrition

230Calories
Sodium27% DV642mg
Fat23% DV15g
Protein22% DV11g
Carbs4% DV11g
Fiber4% DV1g

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