Italian kale (1)

30 min

Italian Kale

In the winter season you can still enjoy summer. Using several Italian treats (tomato, artichoke) but in a conserved form: canned. Canellini beans are actually white beans from Italy and black kale is a variety you can use from Tuscany.

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Zutaten

4 Portionen

300 g
400 g
8
400 g
280 g
1

Grünkohl
Cannellini beans (canned)
Sonnengetrocknete Tomaten
Tomaten aus der Dose
Artichoke (canned)
Brot (Sauerteig)

1 Glas
1 TL
1 TL
1
2 Zehen

White wine
Basil (dried)
Thyme (dried)
Zwiebel
Knoblauch

Vorbereitung

10 min

  1. Zwiebel würfeln und Knoblauch fein hacken
  2. Getrocknete Tomaten in kleine Streifen schneiden
  3. Halve artichokes
  4. Remove stems & chop kale finely

Kochen

20 min

soupPan

Zwiebeln anbraten

auf mittlerer/hoher Hitze ~3 Min

Add garlic and sun-dried tomatoes

~2 Min

Add wine

~2 Min

Add beans, basil, thyme, canned tomatoes and artichokes

stir, cover with a lid ~8 min

Add kale

stir, keep lid off, season with salt and pepper to taste and add a tea sp of sugar if it's a little too sour ~5 min

Serve with bread.

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