Sautéed kale with potatoes and Apetina Original

  • Cook: 25 min
  • Servings: 2

Ingredients

  • 350 g small baby potatoes
  • 1 large bunch of kale
  • 2 fresh red chili , thinly sliced
  • 2 cloves of garlic , thinly sliced
  • 150 g Apetina® Original Slice
  • olive oil
  • salt and pepper

Kale. The king of veggies. Braise it. Sauté it. Devour it. This recipe is packed with garlic and chilli and seasoned with delicious crumbled pieces of Apetina Original taking it to a whole new level.

Slice the potatoes in half. Cook the potatoes by steaming until tender. Heat 3 tbsp. of olive oil in a large frying pan. Pop the potatoes in and cook turning frequently for 5-6 minutes until golden. Add the garlic and chilli and cook for 2-3 minutes until the aromas are released. Remove and set aside to keep warm.

Prepare the kale by removing the leaves from the ribs, keep the leaves relatively large, wash and dry very well on kitchen paper. Add 2 tbsp. of olive oil to a large frying pan and carefully cook the kale in batches until wilted and the colour has darkened. You’re going to want a few crispy edges.

Return the potatoes to the pan and mix through the kale, crumble the Apetina and allow to warm through. Season with a little salt & pepper and serve immediately.

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