Delicious Immune Booster

Kale with Vegetables

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Average: 4.8 (6 votes)
(6 votes)
Kale with Vegetables
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
525
calories
Calories

Healthy, because

Even smarter

Nutritional values

With this hearty kale you are always on the right side! As here with the baguette, this versatile side dish also works as a starter or main course and can convince with dehydrating potassium, blood-forming iron and immune-strengthening vitamin C. The wholemeal baguette also provides digestive fibre.

For the vegetarian version of this kale vegetable you can of course leave out the turkey ham. Instead of baguette, the vegetables also taste great with jacket potatoes and a homemade celery schnitzel.

1 serving contains
(Percentage of daily recommendation)
Calorie525 cal.(25 %)
Protein33 g(34 %)
Fat13 g(11 %)
Carbohydrates67 g(45 %)
Sugar added0 g(0 %)
Roughage16.5 g(55 %)
Vitamin A2.3 mg(288 %)
Vitamin D0 μg(0 %)
Vitamin E8.3 mg(69 %)
Vitamin K2,058.5 μg(3,431 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.9 mg(82 %)
Niacin15.5 mg(129 %)
Vitamin B₆1.3 mg(93 %)
Folate571 μg(190 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.8 μg(17 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C382 mg(402 %)
Potassium1,628 mg(41 %)
Calcium584 mg(58 %)
Magnesium129 mg(43 %)
Iron7.1 mg(47 %)
Iodine20 μg(10 %)
Zinc2.8 mg(35 %)
Saturated fatty acids2.9 g
Uric acid207 mg
Cholesterol35 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
1 kilogram fresh Kale
2 onions
2 orange Bell pepper
200 grams Smoked bacon
100 milliliters Vegetable broth
400 grams Baguette
2 Tbsps olive oil
1 garlic clove
How healthy are the main ingredients?
Kaleolive oiloniongarlic clove

Preparation steps

1.

Separate the kale into individual leaves. Rinse and remove the stalk and hard ridges on each leaf. Blanch leaves in boiling salted water for 3–5 minutes. Remove the kale from the pot with a slotted spoon, drain and immediately place in a bowl of ice water. Pour into a colander and drain.

2.

Peel the onion and finely chop. Rinse the bell peppers, cut in half, remove the seeds and ribs and dice finely. Cut the bacon into small cubes and put in a large pot. Sauté with the onion and bell peppers. Preheat the oven to 200°C (approximately 400°F).

3.

Cut the kale into fine strips and simmer in broth for about 15 minutes. Brush the baguette slices with olive oil and rub with a peeled clove of garlic. Toast for about 5 minutes in the preheated oven. Mix kale with vegetables and bacon. Season with salt and pepper and serve with toasted bread.