Stewed kale is often eaten in Sweden for Christmas. It’s also popular in Germany, but not on the Christmas table. In any case, it is rich in iron, vitamin C and vitamin A, so enjoy it with a clear conscience.
Cooking time: The cooking time can be reduced by 25 minutes using frozen kale, but fresh is much nicer.
|Nutritional value 1 portion: 202 kcal|
11 g (23 E%)
15 g (67 E%)
5 g (10 E%)
|*The percentage of fat is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. In the combined meal the recommendations are met / more balanced. Try to compensate for this during the day.|
- 500 g / 18 oz / 2 stands of green kale
- 2 vegetable stock cubes
- 1 tbsp butter
- 100 ml / 3,5 oz cream
- 1 tbsp honey
- Rinse and clean 500 g green kale, remove the stems and tear the leaves in pieces.
- Boil the kale in water with 2 vegetable stock cubes for 30 minutes until it is soft. If you are using frozen kale it takes 5 minutes.
- Pour off the water and brown the kale in 1 tbsp butter in a pot. Pour over 100 ml cream and 1 tbsp honey and boil together for about 10 minutes. If you want the kale thicker you can powder over 1 tbsp of flour.
- Take a moment to be mindful and grateful. Try to feel grateful to whoever produced the ingredients you are about to eat. Feel grateful that you cooked the food yourself and are able to nurture your body. Eat slowly and mindfully.