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FRANNYJ
Kale from the wok
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Ingredients
Directions
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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.
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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.
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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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15 minMain dishApple, lemon juice, wine sauerkraut, frozen puff pastry, flour, bread-crumbs, egg, mustard, Piccalilly, curry powder, sour cream, cottage cheese, white raisin, cumin cheese,sauerkraut cake with raisins -
60 minMain dishchicken leg, butter, eggplant, zucchini, Red pepper, yellow bell pepper, green pepper, Red onion, meat tomato, olive oil, cayenne pepper, honey, lemon juice, couscous, vegetable stock, lemon, garlic, sugar, coriander powder (ketoembar), ginger powder (djahé), olive oil,couscous with roasted vegetables and chicken
Nutrition
505Calories
Fat43% DV28g
Protein30% DV15g
Carbs15% DV44g
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