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.
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