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Mediterranean stew with tuscan sausages and cavolo nero
Mediterranean stew with Tuscan sausages and cavolo nero
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Ingredients
Directions
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Peel the winter carrot. Halve it lengthwise and cut into slices of approx. ½ cm. Peel the onions and cut into half rings.
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Wash the tomatoes, cut them into quarters and halve them. Cut the sausages apart. Cut the cavolo nero slightly finer.
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Heat the oil in the large appetizer or frying pan and fry the carrot and onion for 5 minutes on a high heat.
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Then slide the vegetables to one side of the pan and put the sausages on the other side. Bake the vegetables and sausages for 3 minutes, until the sausages are brown.
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Let the beans drain in the meantime. Add the tomatoes, beans and cavolo nero to the vegetables and sausages in the pan and spoon.
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With the lid on the pan, simmer for 10 minutes on low heat. Season with pepper and salt.
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Meanwhile cut the parsley roughly. Spoon 2/3 of it with the pine nuts through the bean stew and garnish with the rest of the parsley.
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Serve the stew with a scoop of Greek yogurt.
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Nutrition
720Calories
Sodium0% DV1.355mg
Fat63% DV41g
Protein98% DV49g
Carbs11% DV32g
Fiber52% DV13g
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