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Bruschette with fried kale and chorizo
Mediterranean bruschette with fried kale, buffalo mozzarella, chorizo and capers.
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Ingredients
Directions
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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.
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Halve the garlic and rub 1 side of the rolls with it.
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Then drizzle with the oil and sprinkle with salt. Place the bruschette on a flat dish.
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Slice the rest of the garlic and set aside.
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Heat a frying pan without oil or butter. Fry the chorizo in 5 minutes until crispy. Turn regularly, because the sausage burns quickly.
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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.
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Put the kale on the bruschette and divide the chorizo over it.
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Tear the mozzarella into pieces and place on the chorizo. Garnish with the capers and sprinkle with (freshly ground) pepper.
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Nutrition
230Calories
Sodium27% DV642mg
Fat23% DV15g
Protein22% DV11g
Carbs4% DV11g
Fiber4% DV1g
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