Kale with turkey filet in bacon coat

Name: Kale with turkey filet in bacon coat
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g dried apricots; 150 ml Orange juice; 1 (approx. 375 g) Vegetable Onion; 1.5 kg Kale; 2 (approx. 700 g) Putenfilets; 12 discs (approx. 120 g) Breakfast bacon (Bacon); 2 TABLESPOONS Oil; 225 ml Vegetable broth (instant); 7-10 Tbsp Salt; 1 pinch Cinnamon; 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; 7-10 Tbsp colourful pepper; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g dried apricots
150 ml Orange juice
1 (approx. 375 g) Vegetable Onion
1.5 kg Kale
2 (approx. 700 g) Putenfilets
12 discs (approx. 120 g) Breakfast bacon (Bacon)
2 TABLESPOONS Oil
225 ml Vegetable broth (instant)
7-10 Tbsp Salt
1 pinch Cinnamon
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
7-10 Tbsp colourful pepper
7-10 Tbsp wooden skewers

Directions

1
Soak the apricots in orange juice. Peel and slice the onion. Sort kale, wash thoroughly, drain and chop coarsely. Rinse meat with cold water and dab dry with kitchen paper.
2
Wrap meat with bacon. Stick the bacon together on the underside with small wooden skewers. Heat the oil in a casserole, fry the meat thoroughly all around. Remove from the casserole and put aside.
3
Put onion slices into the frying fat, fry briefly, add kale and also fry briefly. Deglaze with broth, add soaked apricots with juice, and braise at medium heat for about 45 minutes.
4
Season with salt, cinnamon and pepper. After 15 minutes of braising time, add the roasted turkey filet to the kale and braise until the end. Season again with salt, pepper and sugar. Serve sprinkled with coloured pepper to taste.