Braised Kale

Prepare kale, blanch with garlic in vegetable soup and season with salt, pepper and freshly grated muscat. Glaze chestnuts in a little sugar water. Soak dried tomatoes in olive oil two days before.

Sauté onion in a little butter in a frying pan, add kale, gravy and chestnuts and cook gently. Finally, cut the tomatoes into strips and fold them in.

Season to taste and serve hot on plates.

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