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Kale from the wok
 
 
4 ServingsPTM25 min

Kale from the wok


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Directions

  1. 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.
  2. 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.
  3. 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.

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Nutrition

505Calories
Fat43% DV28g
Protein30% DV15g
Carbs15% DV44g

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