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.
-
25 minMain dishminced meat, butter, silver onion sweet sour, Ketchup, dark brown caster sugar, cut endive, garlic, mashed potatoes,meatballs with sweet and sour sauce
-
40 minMain dishfresh puff pastry, tastytome tomatoes, Mozzarella, medium sized egg, pesto alla Genovese, cucumber, extra virgin olive oil, romaine lettuce,mini quiches with green salad
-
25 minMain dishonion, zucchini, traditional olive oil, minced beef, dried Italian herbs, sieved tomatoes, Spaghetti, Pecorino Romano,fast spaghetti with meat sauce and Italian cheese
-
20 minMain dishbasmati rice, Red onion, red pointed pepper, canned corn, kidney beans from canned, (olive oil, Mexican taco herbs, chicken tenderloins, fresh flat parsley, sour cream,mexican rice dish with chicken
Nutrition
505Calories
Fat43% DV28g
Protein30% DV15g
Carbs15% DV44g
Loved it