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Coarse kale tapenade
A tasty Italian recipe. The appetizer contains the following ingredients: fish, extra virgin olive oil, garlic (finely chopped), ready-to-cook kale (a 300 g), black olives (without a pit (pot a 240 g)), capers (pot), anchovy fillets (tin a 46 g) ) and lemon pepper (freshly ground).
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Ingredients
Directions
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Heat 2 tablespoons of olive oil in a stirring fruit the garlic very gently.
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Put the kale through it and let the vegetables shrink all the time.
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Add 3 tablespoons of water, let the kale cook in 2-3 minutes and evaporate the moisture again.
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Allow the kale to cool slightly.
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Put the kale into the food processor.
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Add the olives, the capers and the strips of anchovies and mix everything into a coarse tapenade in which pieces of olive are still visible.
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Do this by running the food processor briefly, with interruptions.
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Stir 3 tablespoons of olive oil through the kale tapenade and season it spicyly with lemon pepper.
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Let the tapenade stand for at least one hour so that the taste can develop.
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Serve the kale tapenade in a nice dish.
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Tasty slices of baguette roasted in a grill pan..
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Nutrition
220Calories
Sodium0% DV1.585mg
Fat34% DV22g
Protein6% DV3g
Carbs1% DV2g
Fiber24% DV6g
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