Kale Stew with Dumplings

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Kale Stew with Dumplings
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Health Score:
72 / 100
1 hr 30 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 cal.(20 %)
Protein19 g(19 %)
Fat27 g(23 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage13.3 g(44 %)
Vitamin A2.9 mg(363 %)
Vitamin D0.4 μg(2 %)
Vitamin E6 mg(50 %)
Vitamin K2,068.4 μg(3,447 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin11.5 mg(96 %)
Vitamin B₆0.9 mg(64 %)
Folate509 μg(170 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C285 mg(300 %)
Potassium1,700 mg(43 %)
Calcium598 mg(60 %)
Magnesium110 mg(37 %)
Iron6.1 mg(41 %)
Iodine24 μg(12 %)
Zinc1.8 mg(23 %)
Saturated fatty acids12.8 g
Uric acid152 mg
Cholesterol89 mg
Complete sugar12 g


For the dumplings
150 grams Veal sausage
30 grams butter
30 grams breadcrumbs
1 egg
freshly ground peppers
2 Tbsps finely chopped parsley
For the kale
1 ½ kilograms Kale ( rinsed and stems removed, about 800 grams or 1 3/4 lbs)
2 onions
1 Tbsp clarified butter
2 Tbsps olive oil
1 ½ liters Beef broth
freshly ground peppers
1 pinch sugar
300 grams potatoes
200 grams carrots
3 Tomatoes
150 grams Crème fraiche
How healthy are the main ingredients?
Kalepotatocarrotolive oilparsleysugar

Preparation steps


For the dumplings, stir the butter until creamy and alternatingly add bread crumbs, egg and sausage meat. Mix well and season with salt, pepper and parsley. Bring some of the broth to a boil. Using teaspoons, form oblong dumplings and cook in the broth for about 5 minutes. Remove from the heat and let sit for another 10 minutes. Remove dumplings from the broth, drain and set aside, covered.


Heat the rest of the broth.


For the kale, rinse and trim the stems and cut the leaves into rough strips. Drop into boiling salted water and blanch for 1-2 minutes. Remove and drain well. Peel the onions and chop finely. Heat butter with olive oil in a pan and sauté the onions. Add the kale and deglaze with some of the warm broth. Season with salt, pepper, nutmeg and sugar and simmer over medium heat about 30 minutes. Meanwhile, peel the potatoes and the carrots and cut into 1 cm (approximately 1/2 inch) cubes. Blanch tomatoes blanch for a few seconds, peel, quarter, core and cut into small cubes. Add the potato and carrot cubes to the stew and cook for another 20-25 minutes. Pour in the remaining broth, the diced tomatoes, and the dumplings, heat through and season with salt and pepper.


Arrange the stew with dumplings on plates and serve garnished with crème fraiche.