Filter
Reset
Sort ByRelevance
Annmarie Akeret Reilly
Dutch bean stew with kale
Stew of fennel with garlic, tomatoes, beans, kale, vegetarian bacon and celery.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the fennel and remove the stems and hard core. Cut the halves into thin slices. Slice the garlic.
-
Heat half of the butter in a skillet and fry the fennel and garlic for 5 minutes on medium heat.
-
Cut the tomatoes into pieces and add together with the beans, kale, water and bouillon tablet to the fennel.
-
Bring to the boil and simmer for 10 minutes on low heat.
-
Meanwhile, heat the remaining butter in a frying pan and fry the bacon in 5 minutes until crispy.
-
Change regularly. In the meantime, finely chop the leaves of the celery.
-
Season the oven with pepper and sprinkle with the bacon and celery just before serving.
Blogs that might be interesting
-
25 minMain dishmussel, White wine, olive oil, onion, garlic, parsley, Red pepper, tagliatelle,tagliatelle with mussels and red pepper -
30 minMain dishminced beef, bread-crumbs, egg, onion, garlic, Worcestershire sauce, salt, freshly ground pepper, liquid margarine, hamburger bun, onion, Remia Fritessaus, iceberg lettuce, tomato, white coal, root, onion, salt and freshly ground pepper, yogurt,American hamburger with coleslaw and remia fries sauce -
65 minMain dishsticking potato, traditional olive oil, cheese onions, onion, Black Angus citizen, smoked cheese 45, medium sized egg, Apple, mustard, vinegar, cut endive, raw vegetables onion, hamburger slices,Dutch burger with homemade fries and crispy raw salad -
90 minMain dishboiled beetroot, balsamic vinegar, traditional olive oil, celeriac, Full Milk, White bread, salted pecans, lemon, unsalted butter, fresh cod fillet, fresh flat parsley, cannellini canned beans,cod in pecan crust with celeriac purée
Nutrition
325Calories
Sodium0% DV3.100mg
Fat23% DV15g
Protein36% DV18g
Carbs8% DV24g
Fiber48% DV12g
Loved it