Mediterranean kale stew with feta

Cut the red onion into thin rings, place them in a container and pour in the vinegar. Let the onion marinate for at least 5 hours at room temperature.

Chop the ordinary onion. Peel the potatoes and the parsnip and cut them into cubes. Heat the olive oil in a large wok fruit until the finely chopped onion is softly glazed. Spoon the potato and parsnip cubes with thyme and stir-fry 3 minutes. Then hand in the kale by hand and let the leaves shrink. Add 150 ml water with a little salt and freshly ground pepper for 4 people and smother the kale covered in 20-25 minutes until tender. Change everything regularly.

Halve the olives. Mash the potato, parsnip and kale with a pestle well. Spoon 2-3 tablespoons of the onion vinegar and also the olives. Warm the stew all the way through and let no moisture evaporate if necessary. Allow the red onion to drain into a sieve. Serve the stew with onion rings and crumbled feta over it.