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Dutch kale with shawarma
 
 
2 ServingsPTM20 min

Dutch kale with shawarma


Kale stew with shoarma strips, orange pepper and garlic sauce.

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Directions

  1. Peel the potatoes, cut into cubes and cook together with the kale in water with salt in 15 min.
  2. Cut the bell pepper into cubes.
  3. 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.
  4. Drain the potatoes with the kale, but collect a cup of cooking liquid.
  5. Stamp the potatoes, kale and a dash of cooking liquid with a puree pestle into a coarse and creamy stew.
  6. Add the shawarma and the garlic sauce and stir in. Season with pepper.
  7. Put the kale stew on the plates. Make a well and pour in the rest of the garlic sauce.


Nutrition

710Calories
Sodium26% DV635mg
Fat52% DV34g
Protein60% DV30g
Carbs22% DV67g
Fiber36% DV9g

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