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 dishtagliatelle, olive oil, mushroom melange, Chestnut mushroom, garlic, thyme, balsamic vinegar, ricotta, Spinach,tagliatelle with mushroom tapenade and ricotta
-
15 minMain dishshell paste, extra virgin olive oil, gorgonzola, arugula, pine nuts,pasta shells with gorgonzola, pine nuts and arugula
-
55 minMain dishblock tofu, garlic puree, Japanese soy sauce, medium dry sherry, sesame oil, chili sauce, bunch onions, green vegetables, fresh coriander, oil, salt, (freshly ground) black pepper,tofu skewers with soy sauce on a bed of sugar snaps
-
20 minMain dishbroken green beans, potato wedges, onion, pears, olive oil, vinegar, mustard, walnuts, smoked bacon cubes, lettuce,lukewarm potato salad with bacon cubes
Nutrition
710Calories
Sodium26% DV635mg
Fat52% DV34g
Protein60% DV30g
Carbs22% DV67g
Fiber36% DV9g
Loved it