Kale and potato stew with cabanossi and cream
Hearty kale with potatoes and spicy cabanossi, served in a creamy sauce, makes for a hearty, comforting meal.
1 to 20 – amounts adjust automatically 45 minutes Main course German 620 kcal per serving (estimated)
AI-generated
Ingredients
- 600 g kale
- 500 g potatoes
- 250 g cabanossi
- 200 ml whipped cream
- 1 onion
- 2 tbsp oil
- 400 ml vegetable stock
- 1 tsp mustard
- 1 tsp sweet paprika powder
- 1 pinch nutmeg
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Wash the kale thoroughly, remove any coarse leaf stalks and cut the leaves into bite-sized pieces. If using frozen kale, allow it to thaw if necessary.
- Peel the potatoes and cut them into cubes of about 2 cm. Finely dice the onion and slice the cabanossi.
- Heat the oil in a large saucepan and fry the cabanossi for 3 to 4 minutes. Add the onion and fry until translucent.
- Add the potato cubes and fry briefly. Fold in the kale in batches and allow it to wilt.
- Pour in the vegetable stock, stir in the mustard and paprika, cover and simmer for about 20 to 25 minutes until the potatoes are tender.
- Stir in the whipping cream and leave the saucepan to simmer uncovered for a further 5 minutes, until the sauce becomes slightly creamy.
- Season to taste with salt, pepper and nutmeg, and serve hot.
AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.