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DEED330
Kale stew with herb cream cheese
Stew of kale, baby potatoes, red pepper, red pepper, red onion, vegetarian bacon strips, cream cheese soft and airy and Italian herbs.
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Ingredients
Directions
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Halve the big potatoes. Cut the caps of the peppers, remove the seeds and cut the flesh into thin strips ..
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Cut the stalk of the red pepper and cut the flesh into thin rings.
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Cook the potatoes together with the kale, paprika and red pepper in water with salt in 12 minutes.
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Meanwhile, cut the onions into wedges. Heat the oil in a frying pan and fry the onion and bacon strips over medium heat in 5 min. Until golden brown.
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Meanwhile, mix the cream cheese with the Italian herbs.
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Drain the kale mixture and crush coarsely with 2/3 of the herbal cream cheese with the puree rammer.
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Season the onion and bacon strips and season with pepper. Serve with the rest of the herb cream cheese.
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Nutrition
575Calories
Sodium16% DV381mg
Fat42% DV27g
Protein40% DV20g
Carbs19% DV58g
Fiber36% DV9g
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