Sweet tomatoes and peppers balance the earthy kale
(1 votes)
Cook: 25 Mins
Serves: 4
Price: 70p per serving
Nutritional Information
Each 321g serving contains
Energy
725kj
173kcal
725kj
173kcal
9%
Fat
3.9g
3.9g
Low
6%
6%
Saturates
0.3g
0.3g
Low
2%
2%
Sugars
9.0g
9.0g
Med
10%
10%
Salt
0.03g
0.03g
Low
1%
1%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
226kj/54kcal
Typical energy values per 100g:
226kj/54kcal
Ingredients
500g Jersey Royals, chopped
1 tbsp rapeseed oil
1 red onion, sliced
2 mixed coloured peppers, diced
100g kale, woody stems removed
225g cherry tomatoes
Method
1
Bring a pan of water to the boil and cook the potatoes for 4-6 mins, until tender. Drain well.
2
Heat the oil in a large frying pan and cook the onion for 2 mins.
3
Add the drained potatoes and the diced peppers, then cook for 8-10 mins, stirring regularly, until tender and well coloured.
4
Add the kale and cherry tomatoes and season with black pepper. Cook for 5 mins, or until the kale softens and the cherry tomatoes begin to burst.