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VEGAN KALE TRINXAT

num_pax

4

temps

50 min.

TRINXAT_KALE_RECIPE

INGREDIENTS

320g of Kale Groots (4 packs)

1kg of potatoes

400g of seitan (or 4 slices of pork belly)

4 cloves of garlic

100g extra virgin olive oil

Salt

Sprigs of fresh Thyme Groots.

PREPARATION

  1. Peel and chop the potatoes. Bring to a boil with salt to taste.

  2. When the potatoes are half boiled, add the mashed Kale Groots. Once everything is well cooked, strain it and place it in a deep dish.

  3. “Trinxamos” (crush) the vegetables with a fork and reserve.

  4. Laminate the garlic and fry in olive oil. Reserve the garlic.

  5. In the same oil, fry the crumbled seitan (or chopped bacon).

  6. Once the seitan is toasted to taste, reserving a little for decoration, add it to the bowl and mix so that the ingredients are well integrated.

  7. We put the mixture back into the pan and cook it like an omelet.

  8. Serve on 4 plates, decorating it with the sliced garlic, the fried seitan and a few sprigs of fresh thyme Groots.

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