Kale Stew with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 2,068.4 μg | (3,447 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 509 μg | (170 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 285 mg | (300 %) | ||
| Potassium | 1,700 mg | (43 %) | ||
| Calcium | 598 mg | (60 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dumplings
- 150 grams Veal sausage
- 30 grams butter
- 30 grams breadcrumbs
- 1 egg
- salt
- 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
- salt
- freshly ground peppers
- Nutmeg
- 1 pinch sugar
- 300 grams potatoes
- 200 grams carrots
- 3 Tomatoes
- 150 grams Crème fraiche
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.
