Filter
Reset
Sort ByRelevance
FRANNYJ
Kale from the wok
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the potatoes under running water and cut them into 2 cm cubes with skin. Peel the parsnip with a peeler and cut into cubes. Peel the onion and cut into thin parts.
-
Heat half of the olive oil in the stir-fry stir-fry the onion tarts, potato and parsnip cubes 2-3 minutes. Hand in the kale by hand and let the leaves shrink slightly. Pour in the stock and let the dish simmer gently for another 8-10 minutes.
-
In the meantime, cut the chipolata into 4 pieces each and bake them in a frying pan with the remaining olive oil in brown and cooked until 4-6 minutes. Serve the kale dish with the chipolata on it.
-
10 minMain dishWhite bread, skinny grill burgers, Cheddar, tomato, sweet pickle, lamb's lettuce, Ketchup, dijon mustard,fast cheeseburger
-
20 minMain dishWhite rice, chicken breast, sunflower oil, yellow curry paste, tomato, frozen garden peas, coconut cream,Thai curry with chicken
-
15 minMain dishbeef roulade, olive oil, flat leaf parsley, fresh sage, fresh rosemary, fresh thyme, garlic, cherry / cherry tomato, Meat bouillon,beef roulade with herb gravy
-
50 minMain dishleeks, olive oil, puff pastry (thawed), egg, grated spicy cheese, strips of ham,quiche with ham and leek
Nutrition
505Calories
Fat43% DV28g
Protein30% DV15g
Carbs15% DV44g
Loved it