Potato and kale pan

Name: Potato and kale pan
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g baby potatoes; 1 (1 kg) Bag of cleaned kale; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 2 medium-sized carrots; 1 Onion; 2-3 TABLESPOONS Oil; 100 g diced lean ham; 1/4 l clear broth (instant); 100 g Fresh cream

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g baby potatoes
1 (1 kg) Bag of cleaned kale
7-10 Tbsp salt, pepper, 1 pinch of sugar
2 medium-sized carrots
1 Onion
2-3 TABLESPOONS Oil
100 g diced lean ham
1/4 l clear broth (instant)
100 g Fresh cream

Directions

1
Wash the potatoes well and boil in water for about 15 minutes
2
Sort the kale, pluck it from the thick ribs and
3
wash. Blanch in plenty of boiling salted water in portions for about 3 minutes. Quench, drip off and chop coarsely
4
Quench the potatoes, peel them and cool them down a little. Peel, wash and slice the carrots. Peel and chop onion. Possibly halve the potatoes. Fry in hot oil in a large pan until golden brown all around. Season, take out
5
Fry the onion and ham in the frying fat. Add kale and carrots, sauté and season. Deglaze with the broth and bring to the boil. Cover and stew for 15-20 minutes. Add potatoes and cook for another 5 minutes. Season to taste with salt, pepper and sugar and serve with crème fraîche