Kale stew and Saffron balls
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 578.0
- Total Fat: 29.2 g
- Cholesterol: 162.3 mg
- Sodium: 200.1 mg
- Total Carbs: 71.2 g
- Dietary Fiber: 14.7 g
- Protein: 17.2 g
View full nutritional breakdown of Kale stew and Saffron balls calories by ingredient
Introduction
It's a vegetarian dish with kale as the main ingredient, and there are nice saffron doughballs with a taste of lemon. It's a vegetarian dish with kale as the main ingredient, and there are nice saffron doughballs with a taste of lemon.Number of Servings: 2
Ingredients
-
500 grams fresh kale
40 grams butter
1 tsp saffron threads
1 packet of dried mushrooms (about 20 grams)
2 carrots
1 piece of celery root about the size of a large egg (60-70g)
1 cup leeks, chopped
1 medium onion
salt
freshly ground pepper
2 eggs
1 pinch of fresh lemon peels, grated
60g wheat flour
2 tbsp oil or ghee
1 tsp vegetable instant soup powder
1 tbsp fresh herbs, finely chopped
100 g creme fraiche (optional)
Directions
This recipe makes 2 servings according to the cookbook I originally got it from, but I find it makes 3 servings.
Instructions: melt the butter with the saffron, let cool. Let the mushrooms sit in 1 cup of water for 15 minutes until they get soft.
clean the kale, remove stems and cut into pieces. cut the other veggies and the onion into smaller pieces.
beat the saffron butter, add salt and pepper and mix in the eggs and lemon zest, after that the flour. Bring a lot of saltwater to a boil, use 2 teaspoons to cut off small chunks off the dough and throw them into the boiling water. Let this boil for a minute, then close the lid and turn down the heat, let it simmer for about 10 minutes.
In the meantime, heat the oil and stir fry the kale, the onion and the other veggies. Add the mushroom and the water they were soaking in, bring it to a boil. Add the vegetable soup powder. Cover the pot and let it cook slowly until the kale is done.
Stir in the creme fraiche (optional). Add salt and pepper to taste, serve with the saffron balls on top and sprinkle with fresh chopped herbs.
Number of Servings: 2
Recipe submitted by SparkPeople user DISTELFLIEGE.
Instructions: melt the butter with the saffron, let cool. Let the mushrooms sit in 1 cup of water for 15 minutes until they get soft.
clean the kale, remove stems and cut into pieces. cut the other veggies and the onion into smaller pieces.
beat the saffron butter, add salt and pepper and mix in the eggs and lemon zest, after that the flour. Bring a lot of saltwater to a boil, use 2 teaspoons to cut off small chunks off the dough and throw them into the boiling water. Let this boil for a minute, then close the lid and turn down the heat, let it simmer for about 10 minutes.
In the meantime, heat the oil and stir fry the kale, the onion and the other veggies. Add the mushroom and the water they were soaking in, bring it to a boil. Add the vegetable soup powder. Cover the pot and let it cook slowly until the kale is done.
Stir in the creme fraiche (optional). Add salt and pepper to taste, serve with the saffron balls on top and sprinkle with fresh chopped herbs.
Number of Servings: 2
Recipe submitted by SparkPeople user DISTELFLIEGE.
