Ingredients for approx. 4 servings:
800 g kale (blanched 400 g)
salt, black pepper
50 g dried apple rings
300 ml hot apple juice (or hot water)
4 tablespoons olive oil
50 g instant couscous
500750 ml vegetable or poultry broth
1 tablespoon butter
500 g nutmeg pumpkin flesh (makes 350 g)
1 medium onion
3 cloves of garlic
1/2 tsp cumin seeds
2 star anise
3 ground cloves
2 dried red chillies
1 cinnamon stick
freshly grated nutmeg
1/2 bunch coriander or Thai basil
1 pinch of sugar
Preparation:
1. Clean kale, wash and spin dry, remove stems. Steep kale leaves in boiling salted water for 23 minutes. Ice cold and drain. Cut the leaves not too finely, put them in a season with salt and pepper and set aside, turning occasionally.
2. Roughly chop the apple rings. Pour 150 ml hot apple juice over them and soak for 2 hours (or overnight). In between, add a little water if necessary (not
apple juice, otherwise the dish will be too sweet!). Heat 1 tablespoon of oil in a saucepan, add couscous and pour in 150 ml of broth while stirring. Boil couscous once, loosen with a fork and stir in butter, keep warm.
3. Peel and core the pumpkin flesh and cut into 4 cm cubes. Peel and finely dice the onion and garlic. In a large saucepan, heat remaining oil and lightly toast cumin, star anise, cloves, and crushed chilies, turning to coat. Add onion and garlic and saute, covered, until soft, 5 minutes. Deglaze with remaining apple juice.
4. Add the pumpkin cubes and cinnamon stick, pour in the remaining stock and bring to the boil. Grate a touch of nutmeg over the top. Cover and cook over at medium heat for about 15 - 20 minutes. 5 minutes before the end of the cooking time, add the apples with or without liquid (depending on taste and consistency).
Add apples with or without liquid (depending on taste and consistency) and fold in kale. Remove the cinnamon stick and star anise.
5. Add the swollen couscous to the kale and pumpkin mixture with a fork. Add a little more broth if necessary. Rinse cilantro, pat dry, pluck leaves and chop coarsely. Season the ragout with salt, pepper and sugar and serve sprinkled with coriander.
Preparation time approx. 75 minutes (plus waiting time)
Nutritional values per serving approx.:
Calories: 345
joules: 1451
protein: 7,8
Fat: 22,4
Carbohydrates: 28
(FoodCentrale by ddp images)
