Informations supplémentaires
30 min.
|
528 kcal
|
easy
|
|
Printable version
1. Setup
Bring a large pot of water to a boil. Slice the bread in cubes. Cut the kale and broccoli into small pieces. Cut the corn in half. Drain and rinse the chickpeas.
2. Massage the kale
Place the kale in a bowl with a pinch of salt and sugar. Add 1-2 tbsp of water. Massage the kale with your hands for 2-3 minutes until the leaves are less stiff. This is a great technique to introduce kale to children, since the texture will be less leathery.
3. Cook the corn
Cook the corn for 6-7 minutes. Add the broccoli to the pot 2 minutes before the corn is done cooking. Drain and rinse well under cold water. Remove the kernels from the cob with a knife.
4. Make the sauce
Mix the sauce mixture with the spices, grana padano cheese and 1-2 tbsp. of water.
5. Cook the croutons
Heat a drizzle of oil in a skillet over medium-high heat. Cook the croutons for 2-3 minutes until golden brown.
6. Plate your dish
Mix the kale with the chickpeas, corn, croutons, broccoli and the sauce. Add salt and pepper to taste. Bon appétit!
100gKale
1unitBroccoli
1unitChickpeas
1unitCorn Cob(s)
75mlSauce Mix (mayonnaise,sour cream)
15gGrana Padano Cheese
8gSpice Mix (garlic powder,grilled sesame seeds,onion powder)
1unitCiabatta Bread
What you need
pan, pot, strainer, bowls
528 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
66g
22%
fat
23g
35%
cholesterol
15mg
5%
fiber
12g
48%
protein
19g
saturated
4g
20%
sodium
785mg
33%
sugar
11g
trans
0g