Vega kale stew with a Mediterranean twist
A vegetarian recipe with kale is almost impossible to imagine. Most people pronounce the word 'sausage' in the same breath as 'kale'. But sometimes you want to vary with this Dutch stew. In this recipe, we combine the kale with Parmesan cheese, cherry tomatoes and pine nuts in the oven. I never knew that a very Dutch dish could taste so Mediterranean!
Ingredients:
- 900 grams CêlaVíta Floury Potatoes
- 800 grams kale on the stalk
- 1 onion
- 3 tablespoons of olive oil
- 100 grams of pine nuts
- 100 grams grated Parmesan cheese
- 125 ml crème fraîche
- 100 ml milk
- 150 grams cherry tomatoes
- clove of garlic
Preparation
Prepare
Step 1:
Fill a pan with the potatoes and a layer of water (make sure the potatoes are just submerged). Bring the water to the boil and cook the potatoes for 12 minutes until tender.
Step 2:
Pull the kale into coarse pieces from the stumps. Chop the kale into coarse pieces. Keep a bowl of kale aside. Peel and chop the onion.
Step 3:
Heat 2 tablespoons of oil in a wok and stir-fry the onion with most of the kale in it for about 10 minutes.
Step 4:
Spoon half the pine nuts through the kale. Season to taste with salt and pepper.
Step 5:
Preheat the oven to 200°C. Drain the potatoes and mash them. Mix in the stir-fried kale and Parmesan cheese. Make creamy with the crème fraîche and milk
Tip:
Up to and including step 4, you can prepare it a day in advance. So that on the day itself, all you have to do is put the stew in the baking dish and bake it in the oven.
Prepare
Step 6:
Spoon the kale mash into a baking dish. Smooth out at the top. Halve the cherry tomatoes and mix with the rest of the olive oil and squeeze the garlic over them. Spoon in the leftover raw kale and the rest of the pine nuts. Spread this mixture over the kale mash. Place the dish in the oven for 10 - 15 minutes until the kale starts to turn dark and the tomatoes burst open.
