Kale lends itself to more than just traditional Dutch stew. Try this tortilla, for example.
Ingredients
Lunch or main course for 4 people
20 min preparation time + 30 min waiting time
- 800 g kale (fresh leaves)
- 500 g potatoes boiled in their skins (leftover from the previous day, for example)
- 100 g dried tomatoes
- 8 eggs
- 4 tbsp whipped cream
- 200 g soft goat cheese
- pink peppercorns
- extra needed:baking dish
Preparation method
- Preheat the oven to 180°C.
- Wash the kale leaves, remove stiff stems and veins and cut the leaf into small pieces. Peel the potatoes and cut them into slices. Cut the tomatoes into strips. Beat the eggs with the whipped cream, salt and pepper to taste.
- Distribute the potato slices, kale and tomatoes over the baking dish. Pour the egg mixture over it. Cut the goat cheese into slices and top the oven dish with it.
- Slide the dish on a rack into the oven for about 30=35 minutes until the eggs are set.
- Crush, grind or grind the peppercorns coarsely. Serve cut into pieces, sprinkled with pink pepper. Enjoy your meal!
Also delicious: Spaghetti with kale pesto and chorizo.
More recipes with kale can be found in the February issue of Santé.
Recipe and image:Beeldigbeeld/Stockfood/Julia Hoersch
