Fried potatoes and green cabbage

Poêlée de pommes de terre sautées et chou vert

Pôlée de pommes de terre sautées et chou vert

Sautéed Potatoes and Kale

 

This recipe accompanied our oven roasted lamb for Easter. We enjoyed it and it’s a great way to get people to eat green cabbage to the rest of the family, who are not always fans.

For 4 people:

Pommes de terre et chou vert

Potatoes and kale

Prepare the cabbage. Remove the core, the first few damaged leaves and wash the remaining leaves. Cut the leaves into strips and set aside in a colander.

Lanières de chou vert

Green cabbage strips

Peel the potatoes. Cook them for 6 minutes in boiling water. Take them out of the boiling water with a spoon, put them in a dish and pour the boiling water from the potatoes over the cabbage strips (blanching in the Mc Gyver way).

Peel and chop the onion.

In a frying pan, fry the smoked lardons for 5 minutes over a fairly high heat, then add the diced onion and cook for another 3 minutes. In the meantime, cut the potatoes into large squares.

After 3 minutes, add these potato cubes, 25 g of butter, the green cabbage strips and let it cook on a fairly high heat for 10 minutes.

Pommes de terre sautées et chou vert, lardons et oignons

Fried Potatoes and Kale with Bacon and Onions

Enjoy !

 

It’s not the same.

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