Illes Stripped Down and Refined Kale
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g kale
- 150 g spinach, or a little more
- 1 teaspoon oil, not WW tablespoon or more
- 1 teaspoon lard, no more WW
- 1 onion (s)
- 1 clove garlic
- some vegetable stock, instant
- 75 g bacon, lean or cut into cubes
- 1 tablespoon tomato paste
- 65 g Kasseler, lean
- 2 tablespoon cream (crème legère), to taste
- 1 pinch (s) pepper, freshly ground
- salt
- nutmeg
- Chilli powder
- Parmesan
Print Recipe
Pin Recipe Instructions
- Carefully wash the kale and briefly bring to the boil in salted water. Cool and chop with a knife. Briefly collapse the spinach in boiling salted water.
- Heat the oil and lard in the pan and add fine diced onions with a little salt.
- Squeeze the garlic and let it slowly turn to glass. Now add the ham cubes and fry lightly.
- Then season the vegetables with 1 teaspoon of grained vegetable stock and let it simmer gently.
- Before the end of the cooking time, mix with pepper, salt, freshly grated nutmeg and a pinch of chili powder and 1 tablespoon tomato paste and season to taste. Possibly add a little more stock wort. Let the smoked pork, cut into narrow strips, soak in the hot kale.
- Before serving, it is advisable to refine the dish with crème légère, but this is not absolutely necessary.
- If you like, you can tie the cabbage with parmesan, but please calculate additional points.
- Tastes best when warmed up the next day.
- Since I`ve been slimming the kale, I still add a third of spinach to the kale as a fat substitute, it softens the taste.
- My recipes are mostly low in fat and suitable for ww, if necessary increase the amount of fat and ingredients.
- Inserts according to taste and point framework at ww.
- 3.5 points per person
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