Filter
Reset
Sort ByRelevance
DCSWeb
Mediterranean kale stew with feta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
20 minMain dishtarly, old cheese, deleted carrots, butter, flour, milk, Dutch mustard, parsley,cheese ragout with parsley carrots
-
60 minMain disholive oil, chicken drumsticks, onion, ginger powder (djahé), cinnamon powder, cinnamon stick, garlic, chicken bouillon, Apple, black plum without pit, shaved almonds,north-african chicken tuna
-
15 minMain dishshell paste, Broccoli, anchovy fillets in canned oil, onion, seasoning red pepper, pine nuts, white raisins, fresh flat parsley, White bread,shells with anchovies and raisins
-
20 minMain dishbacon, leeks, carrot julienne, celery, lentils, sharp mustard, tomatoes, dried Provençal herbs,lentil stew with bacon
Nutrition
375Calories
Fat28% DV18g
Protein20% DV10g
Carbs13% DV38g
Loved it