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Kale stew with fried chorizo
Stampot of potatoes, kale, chorizo, shallot, garlic and paprika.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and cook together with the kale in plenty of water with salt if necessary in 20 min.
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In the meantime, remove the skin from the chorizo and cut into pieces. Heat a skillet without oil or butter and fry the chorizo for 5 minutes on medium heat.
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In the meantime, finely chop the shallot in half rings and the garlic.
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Remove the chorizo with a slotted spoon and leave the shortening. Fry the shallot, garlic and paprika for 5 minutes on low heat.
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Drain the potatoes and kale and put back in the pan. Add the milk and stamp with the puree mash into a coarse puree.
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Scoop the shallot and garlic through. Divide the chorizo over the stew and serve.
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Nutrition
600Calories
Sodium38% DV920mg
Fat34% DV22g
Protein52% DV26g
Carbs23% DV70g
Fiber40% DV10g
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