Recipes Tuna stewed kale delicious

Tuna stewed kale - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Tuna stewed kale! A quick and easy dinner that is ready in under 45 minutes! Kale is a leafy green, rich in in antioxidants, as well as vitamins A and K. Serve hot with a little Parmesan cheese sprinkled on top. To our valued customers, We regret that due to technical challenges caused by new regulations in Europe, we can for the time being no longer accept orders from the European Union. Meet the new ASIAN KALE TUNA! Post in partnership with Muir Glen Organic.

Tuna stewed kale Stews are great for playing in the kitchen as the vegetable broth/tomato base is a solid starting point. A wholesome stew that depends on a glorious, meat-free Parmesan-garlic broth. The Parmesan-garlic broth that's the base of this wholesome stew is going to be your new BFF when you need deep.

You can cook Tuna stewed kale with 7 Ingredients and 6 steps. See the following guide!

Ingredients for Tuna stewed kale:
  1. 200 g canned tuna.
  2. 1 bunch chopped kale.
  3. 1 onion.
  4. 2 cloves garlic.
  5. Ginger.
  6. Basil.
  7. 2 tomatoes.

Tuna casseroles are budget-friendly and comforting. Add chickpeas, stock, goat cheese, and curry powder. This hearty white bean stew combines classic Tuscan spices, kale, butternut squash and quinoa for a delicious and cozy meal. An Indian spiced flavored curry red lentil stew with chickpeas and kale.

Step by step how to cook Tuna stewed kale:
  1. Sautee chopped onion and crushed garlic.
  2. Add some basil, ginger and mix in..
  3. Add the chopped tomotoes and cook to a paste..
  4. Add the tuna and season. Cook under low heat for 5 minutes..
  5. Add the kale and and mix in. Cover and cook for another 5 minutes..
  6. Serve with ugali or rice..

Serve with rice or quinoa for a healthy lunch or dinner. Curry Red Lentil Stew features tender lentils, tomatoes, onion, ginger and. Kale and Tuna Laing is a version of the famous laing (taro leaves cooked in coconut milk). This recipe is unique because I used kale leaves as an alternative for taro leaves. Not in Germany's north, where eating the leafy green is celebrated Johanna Eyting harvesting kale at her field in Wiefelstede-Gristede, Germany.