Ille's slimmed down and refined kale

Ingredients for 2 servings:

• 500 g kale
• 150 g spinach, or a little more
• 1 tsp oil, not WW 1 tbsp or more
• 1 tsp lard, not WW more
• 1 onion(s)
• 1 garlic clove(s)
• some vegetable broth, instant
• 75 g lean bacon or ham cut into cubes
• 1 tbsp tomato paste
• 65 g lean smoked pork
• 2 tbsp cream (crème légère), to taste
• 1 pinch(s) pepper, freshly ground
• Salt
• nutmeg
• chili powder
• e.g. Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-fat and suitable for WW, per portion 3.5 P

Wash the kale thoroughly and briefly boil in salted water. Allow to cool and then finely chop with a knife. Briefly wilt the spinach in boiling salted water. Heat the oil and lard in a pan and add finely diced onion with a little salt. Add the crushed garlic and slowly cook until translucent. Now add the diced ham and fry lightly. Season the vegetables with 1 teaspoon of granulated vegetable stock and let it simmer gently. Before the end of the cooking time, mix with pepper, salt, freshly grated nutmeg, a pinch of chili powder, and 1 tablespoon of tomato paste and season to taste. Add a little more stock, if desired. Let the smoked pork, cut into thin strips, marinate in the hot kale. Before serving, we recommend finishing the dish with crème légère, but it is not absolutely necessary. If you like, you can thicken the cabbage with Parmesan cheese, but please add extra points for this. Tastes best reheated the next day. Since I started slimming down the kale, I’ve always added a third of spinach to the kale as a fat substitute; it softens the flavor. My recipes are mostly low-fat and WW-compatible; increase the fat and ingredients as needed. Side dishes according to taste and WW point framework. 3.5 points per person.