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.
-
265 minMain dishlemon, garlic, whole free range chicken, unsalted butter, sprig of rosemary,whole chicken with lemon and rosemary
-
30 minMain dishgarlic, canned chickpeas, eggplant, winter carrot, traditional olive oil, ground cumin, chili powder, peeled canned tomatoes, dark brown sugar,eggplant stew with chickpeas
-
130 minMain dishshallot, fresh thyme, garlic, extra virgin olive oil, anchovy fillets in canned oil, Leg of lamb,roasted leg of lamb with thyme, shallot and garlic
-
15 minMain dishmix for multigrain pancakes, semi-skimmed milk, coconut oil, frozen oriental wok vegetables, vega finely chopped, sweet chilli sauce, fresh coriander,multigrain pancakes with vegetables
Nutrition
505Calories
Fat43% DV28g
Protein30% DV15g
Carbs15% DV44g
Loved it