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Kale fennel with smoked chicken and almond
Stew with kale, fennel and almond shavings with smoked chicken fillet.
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Ingredients
Directions
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Peel the potatoes and cook them in a large pan of water with salt if necessary in 20 minutes. Cook the kale for the last 5 minutes.
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In the meantime, heat a skillet without oil or butter and toast the almond shavings for 3 minutes. Allow to cool on a plate.
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Meanwhile, bring a second pan of water with possibly salt to the boil.
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Cut the bottom and the green of the fennel. Halve the tuber, remove the hard core and cut into strips that are as thin as possible. Cook in 4 minutes until al dente.
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Cut the chicken into cubes of ½ cm (brunoise). Drain the potatoes and kale and crush with the puree rammer.
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Drain the fennel and heat the milk in a saucepan. Add the milk together with the fennel, chicken cubes and 2/3 of the almonds to the stew.
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Heat for another 2 minutes and start to season with pepper and salt. Sprinkle with the rest of the almond shavings.
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Nutrition
405Calories
Sodium15% DV360mg
Fat15% DV10g
Protein54% DV27g
Carbs16% DV47g
Fiber36% DV9g
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