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Lmaniloff
Dutch kale with shawarma
Kale stew with shoarma strips, orange pepper and garlic sauce.
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Ingredients
Directions
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Peel the potatoes, cut into cubes and cook together with the kale in water with salt in 15 min.
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Cut the bell pepper into cubes.
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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.
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Drain the potatoes with the kale, but collect a cup of cooking liquid.
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Stamp the potatoes, kale and a dash of cooking liquid with a puree pestle into a coarse and creamy stew.
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Add the shawarma and the garlic sauce and stir in. Season with pepper.
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Put the kale stew on the plates. Make a well and pour in the rest of the garlic sauce.
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Nutrition
710Calories
Sodium26% DV635mg
Fat52% DV34g
Protein60% DV30g
Carbs22% DV67g
Fiber36% DV9g
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