KELJ NA BLITVU

Sastojci:

1 veća glavica kelja
2 – 3 veća krumpira
3 – 4 češnja češnjaka
sol i papar
maslinovo ulje

Priprema:

Kelj očistite i narežite na šire rezance. Krumpir ogulite i narežite na kockice.
Krumpir i kelj stavite u lonac hladne vode. Nek zavrije, a onda prvu vodu ocijedite i bacite.
U lonac ponovno dolijte hladnu vodu da prekrije povrće, posolite i kuhajte na srednje jakoj vatri dok se krumpir ne skuha (20 – 30 minuta).
Ocijedite.
Češnjak sitno nasjeckajte.
Kuhani kelj i krumpir stavite u zdjelu, posolite, dobro popaprite i dodajte češnjak. Zalijte obilno maslinjakom i promiješajte. Ostavite desetak minuta da se okusi prožmu, a zatim poslužite kao prilog uz ribu ili meso.

KALE, SWISS-CHARD-STYLE

1 large kale
2-3 large potatoes
3-4 cloves garlic
salt and pepper
olive oil

Clean the kale and slice into strips. Peel and dice the potatoes.
Transfer to a pot filled with cold water. Bring to a boil and drain.
Add enough cold water to the pot to cover the vegetables. Season with salt and cook over medium heat, until the potatoes are done (20-30 minutes).
Drain.
Finely chop the garlic.
Transfer the boiled kale and potatoes to a bowl. Season with salt and pepper (lavishly). Add the garlic, pour over with olive oil and stir. Leave for about 10 minutes for the flavours to combine and serve with fish or meat.
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