:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Q0pTFtXiiZL7fM2utxIL/b888014d7513596742eb56a980b8f9.png "Vegetarian kale with potatoes")
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Vegetarian kale with potatoes
This recipe is one of my favorite versions of kale. It's vegetarian, healthy and especially delicious in the cold winter months. I've prepared it several times and varied it again and again - and each time it's been a real treat. Fresh kale is steamed in broth with potatoes to make a vegetarian main meal.
Ingredients
- 1 kg Fresh kale
- 2 Onions
- 2 cloves of garlic
- 500 g Potatoes
- salt and pepper
- 500 ml vegetable stock cube
- 2 Tablespoon olive oil
- 1 Pinch nutmeg
- 1 Tablespoon apple cider vinegar
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Directions
First wash the kale thoroughly, remove the stalks and roughly chop. This is a little time-consuming, but fresh kale simply tastes best.
Finely dice the onions and garlic. I recommend cutting the onions really small so that they can combine well with the kale later.
Peel the potatoes and cut into small cubes. Small cubes cook faster, so try not to make them too big.
Heat the olive oil in a large pan. Fry the onions and garlic in it until they are translucent.
Now it's time to add the kale. It will take up quite a lot of space in the pot at first, but don't worry. The kale will collapse during cooking.
Deglaze everything with vegetable stock and add the diced potatoes. Season with salt, pepper and nutmeg.
Allow to simmer gently for 30-40 minutes. Stir again and again so that nothing burns.
Finally, add the vinegar to the kale, season to taste again and serve. The vinegar gives the dish a nice acidity that goes well with the kale.
Enjoy this delicious kale in the colder months of the year. Enjoy the taste!
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GretarezepteVegetarian kale with potatoes
This recipe is one of my favorite versions of kale. It's vegetarian, healthy and especially delicious in the cold winter months. I've prepared it several times and varied it again and again - and each time it's been a real treat. Fresh kale is steamed in broth with potatoes to make a vegetarian main meal.
First wash the kale thoroughly, remove the stalks and roughly chop. This is a little time-consuming, but fresh kale simply tastes best.
Finely dice the onions and garlic. I recommend cutting the onions really small so that they can combine well with the kale later.
Peel the potatoes and cut into small cubes. Small cubes cook faster, so try not to make them too big.
Heat the olive oil in a large pan. Fry the onions and garlic in it until they are translucent.
Now it's time to add the kale. It will take up quite a lot of space in the pot at first, but don't worry. The kale will collapse during cooking.
Deglaze everything with vegetable stock and add the diced potatoes. Season with salt, pepper and nutmeg.
Allow to simmer gently for 30-40 minutes. Stir again and again so that nothing burns.
Finally, add the vinegar to the kale, season to taste again and serve. The vinegar gives the dish a nice acidity that goes well with the kale.
Enjoy this delicious kale in the colder months of the year. Enjoy the taste!
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