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🍽️ Kale Stew with Meatballs

423 kcal · 30 min · 4 servings

Ingredients

• 150 g Veal mince
• 30 g Butter
• 30 g Breadcrumbs
• 1 Egg
• Salt
• Pepper (from the mill)
• 2 tbsp finely chopped parsley
• 1.5 kg Kale (cleaned approx. 800 g)
• 2 Onions
• 1 tbsp Ghee
• 2 tbsp Olive oil
• 1.5 l Meat broth
• Salt
• Pepper (from the mill)
• Nutmeg
• 1 pinch Sugar
• 300 g Potatoes
• 200 g Carrots
• 3 Tomatoes
• 150 g Crème fraîche

Instructions

1. 1. Beat the butter until creamy.
2. 2. Alternately add breadcrumbs, egg, and minced veal.
3. 3. Mix salt, pepper, and parsley into the mixture.
4. 4. Season the filling to taste.
5. 5. Bring a portion of the vegetable or meat broth intended for the kale to a boil.
6. 6. Shape the mixture into small balls.
7. 7. Simmer the balls in the broth for about 5 minutes.
8. 8. Remove the balls.
9. 9. Let the balls drain.
10. 10. Set the balls aside covered.
11. 11. Use the remaining broth for the kale.
12. 12. Remove the stem from the washed kale using a sharp knife.
13. 13. Strip the leaves from the ribs.
14. 14. Cut the leaves into coarse strips.
15. 15. Blanch the leaves in boiling salted water for 1 to 2 minutes.
16. 16. Drain the leaves.
17. 17. Shock the leaves with cold water.
18. 18. Let the leaves drain.
19. 19. Peel the onions.
20. 20. Dice the onions finely.
21. 21. Heat ghee and olive oil in a pot.
22. 22. Sweat the onions in the fat.
23. 23. Add the kale.
24. 24. Deglaze the pot with a portion of the broth.
25. 25. Season with salt, pepper, nutmeg, and sugar.
26. 26. Let the stew simmer over medium heat for about 30 minutes.
27. 27. Serve the stew with crème fraîche.

Nutrition per serving

• kcal: 423
• Protein: 19 g · Fett/Fat: 27 g · Carbs: 25 g