Kale stew with feta, red onion and hazelnuts
Stew with potatoes, kale, red onion, mustard, feta and hazelnuts.
Peel the potatoes, cut into equal pieces and cook in a large pan of water with salt in 20 minutes until done. Add the kale over the last 10 minutes.
Meanwhile, heat half of the oil in a frying pan and fry the onion on low heat, stirring occasionally for 10 minutes until tender.
Drain the potatoes and kale and collect 1 cup of cooking liquid.
Add the rest of the oil, the mustard and little by little some cooking liquid and stamp with the puree mash into a coarse puree.
Season the onion and feta and season with salt and pepper. Garnish with the hazelnuts.
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