Kale stew with cashew nuts and cheese
Chop the onion coarsely.
Peel the potatoes and cut into cubes of a cm.
Cut the cheese into small cubes.
Heat the olive oil in a stirring stir fry the onion and kale until the leaves shrink.
Scoop the potato cubes and vegetable stock through it.
Smother the kale and potato covered in a quarter of an hour until tender.
Stamp everything into a coarse stew and, if necessary, allow the excess moisture to evaporate on high heat.
Scoop the cheese cubes through and serve with the cashew nuts.
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