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Kale stew with herb cream cheese
 
 
4 ServingsPTM15 min

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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Directions

  1. Halve the big potatoes. Cut the caps of the peppers, remove the seeds and cut the flesh into thin strips ..
  2. Cut the stalk of the red pepper and cut the flesh into thin rings.
  3. Cook the potatoes together with the kale, paprika and red pepper in water with salt in 12 minutes.
  4. 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.
  5. Meanwhile, mix the cream cheese with the Italian herbs.
  6. Drain the kale mixture and crush coarsely with 2/3 of the herbal cream cheese with the puree rammer.
  7. Season the onion and bacon strips and season with pepper. Serve with the rest of the herb cream cheese.


Nutrition

575Calories
Sodium16% DV381mg
Fat42% DV27g
Protein40% DV20g
Carbs19% DV58g
Fiber36% DV9g

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