Dutch kale with shawarma

Name: Dutch kale with shawarma
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Dutch
Ingredients: 150 g fresh kale organic; 750 g crumbly potato; 1 orange pepper; 200 g chicken fillet strips shawarma scale 400 g; 2 el sunflower oil; 4 el garlic sauce bottle of 250 ml

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

Ingredients

Kitchen Stuff

1 puree tamper

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.