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Kale gruel

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 2 people
100 g of flour
some leaves of kale cabbage (possibly the most tender)
extra virgin olive oil
about 300 ml water
salt

Instructions

Peel the cabbage, cut into strips and let it simmer in a pan with a little oil and half a cup of water. Add salt, stir, cover and cook on low heat for 20-30 minutes: check your cooking occasionally and add a little more water if necessary.

While the cabbage is cooking, prepare the batter by mixing the flour with water and with a pinch of salt: use a whisk and stir thoroughly to eliminate any lumps.
Let it rest.

When the cabbage is ready add to the chickpea batter.

Grease a small ovenproof dish, preheat the pan with the oil for a minute in the oven at 200° C, pour the batter for about 20 minutes and bake again for the porridge, until the surface is golden brown.


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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