Filter
Reset
Sort ByRelevance
Lmaniloff
Dutch kale with shawarma
Kale stew with shoarma strips, orange pepper and garlic sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes, cut into cubes and cook together with the kale in water with salt in 15 min.
-
Cut the bell pepper into cubes.
-
Heat the oil in a frying pan and fry the shawarma in 3 min. Brown. Add the bell pepper and cook for another 2 minutes.
-
Drain the potatoes with the kale, but collect a cup of cooking liquid.
-
Stamp the potatoes, kale and a dash of cooking liquid with a puree pestle into a coarse and creamy stew.
-
Add the shawarma and the garlic sauce and stir in. Season with pepper.
-
Put the kale stew on the plates. Make a well and pour in the rest of the garlic sauce.
Blogs that might be interesting
-
20 minMain dishonion, traditional olive oil, minced beef, tomato cubes, cocoa powder, Tortilla wraps, head of iceberg lettuce, canned corn, sour cream,mexican tortilla
-
60 minMain dishbaby potatoes, broken green beans, chicken fillet fumé, Red pepper, lettuce, garlic, mayonnaise with yogurt, unsalted cashew nuts,potato salad with green beans
-
20 minMain dishmushroom mix, olive oil, garlic, fresh thyme, grater of lemon, Red wine, vegetable bouillon, Beef steaks from Vivera,grilled beef steak with mushrooms and red wine jus
-
55 minMain disheggplant, zucchini, onion, tomato, yellow bell pepper, fresh thyme, balsamic vinegar, traditional olive oil, wholemeal spaghetti, fresh basil, garlic, chilled hüttenkäse cheese,Ratatouille out of the oven
Nutrition
710Calories
Sodium26% DV635mg
Fat52% DV34g
Protein60% DV30g
Carbs22% DV67g
Fiber36% DV9g
Loved it