Filter
Reset
Sort ByRelevance
MAGGIEOK2
Sweet potato kale stew
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut them into pieces.
-
Boil the sweet potatoes in a pan with a good bottom of water with a little salt in a quarter of an hour.
-
Heat in the wok for two tablespoons of olive oil.
-
Fry the onion gently and add the garlic.
-
Hand in the kale by hand and allow the leaves to shrink.
-
Add the thyme with salt and freshly ground pepper and the water.
-
Smother the kale in 10 minutes.
-
Rub the tarttails with some salt and paprika powder.
-
Brush them thinly with olive oil and fry in a grill pan in six minutes brown and rosé inside.
-
Drain the sweet potato, but collect the moisture.
-
Stamp the sweet potato to a smooth puree, add some of the moisture if necessary.
-
Spoon the puree through the kale mixture and warm everything well into a smooth stew.
-
Serve the tartar tarts.
-
40 minMain dishchicken breast, sunflower oil, cornstarch, Red pepper, shiitake, wok noodles, fresh ginger, garlic, bunch onion, traditional olive oil, Oyster sauce, tap water, carrot julienne, bean sprouts,Chicken Chow Mein
-
25 minMain dishpotatoes, butter, leeks, self-raising flour, mineral water, salmon fillet, olive oil,salmon nuggets with leek stew
-
15 minMain dishfusilli, boiled beets, celery, small gherkin cubes, feta, sour cream, mayonnaise, freeze-dried dill,pasta salad with beetroot, gherkin, dill and feta
-
25 minMain dishbasmati rice, onions, beef tomatoes, mango, Indian curry sauce, Dutch shrimps,rice with Indian shrimp curry sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it