Mediterranean kale

Ingredients for 4 servings:

• 6 handfuls of cabbage (shrimp, shredded cabbage)
• 8 tomatoes, dried, pickled in oil
• 150 g feta cheese
• 1 onion(s)
• 2 cloves garlic
• 20 g butter
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

vegetarian

Finely chop the onion and garlic. Wash the kale. Trim the stems and finely chop. Roughly chop the leaves. Sauté the onions in butter. Add the garlic and kale stalks and sauté over medium heat. Halve or quarter the sun-dried tomatoes and add them to the pan. Add the kale leaves and sauté briefly over reduced heat, stirring occasionally. When the leaves have wilted, stir in the crumbled feta cheese, season with salt and pepper. This goes well with pasta. Tip: You can also add eggplant and sauté it.