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
-
310 minMain dishwater, pork belly, Lee Kum Lee chiu chow chili oil, 5 spices, salt, liquid honey, Japanese soy sauce,slowly cooked five spice pork belly -
13 minMain dishFree from gluten fusilli, cucumber, Red onion, paprikamix raw vegetables, chilled pesto, olive oil fresh lemon, fresh flat parsley, fresh smoked mackerel fillet,pasta salad with mackerel and paprika -
20 minMain dishstir-fry cubes mildly seasoned, ketjapmarinademanis, stir-fry oil, garlic, Red pepper, snow peas, Chinese vegetable mix, wrapt tortillas,spicy wrap with stir-fry cubes -
20 minMain disholive oil, onions, minicrills, kohlrabi, Red pepper, corn kernels, pork schnitzels, flour,mini-schnitges with stir-fry vegetables
Nutrition
710Calories
Sodium26% DV635mg
Fat52% DV34g
Protein60% DV30g
Carbs22% DV67g
Fiber36% DV9g
Loved it