Kale Basic Recipe

Ingredients

• 1 kg fresh kale
• 2 onions
• 2 orange bell peppers
• 100 g turkey ham
• 100 ml Vegetable broth
• 400 g whole grain baguette
• 2 tbsp olive oil
• 1 Garlic clove

Instructions

1. 1.

   Trim the kale leaves, wash them and remove stems and tough ribs. Boil in salted water for 3–5 minutes. Use a slotted spoon to lift them out, drain, and immediately shock in an ice bath. Then transfer to a colander and let drain well.

2. 2.

   Peel and finely dice the onion. Wash the peppers, halve them, remove seeds and white membranes, and dice finely as well. Dice the turkey ham into small cubes and sauté in a large pot over medium heat. Add the onion and pepper cubes and cook until softened.

3. 3.

   Slice the kale into fine strips and add to the pot, pour in some broth, and simmer for about 15 minutes. Brush baguette slices with olive oil, rub them with a peeled garlic clove, and roast in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 5 minutes.

4. 4.

   Mix the kale well, season with salt and pepper, and serve with the roasted bread slices.