Kale fennel with smoked chicken and almond

Name: kale fennel with smoked chicken and almond
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg crumbly potato; 300 g fresh kale; 55 g almond shavings; 2 fennel bulb; 270 g smoked chicken fillet; 100 ml semi skimmed milk

Stew with kale, fennel and almond shavings with smoked chicken fillet.

Ingredients

Directions

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.
In the meantime, heat a skillet without oil or butter and toast the almond shavings for 3 minutes. Allow to cool on a plate.
Meanwhile, bring a second pan of water with possibly salt to the boil.
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.
Cut the chicken into cubes of ½ cm (brunoise). Drain the potatoes and kale and crush with the puree rammer.
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.
Heat for another 2 minutes and start to season with pepper and salt. Sprinkle with the rest of the almond shavings.