| Zutat |
Menge |
Kalorien |
| Karotten, roh |
372g |
153kcal |
| Grünkohl |
134g |
47kcal |
| Tomaten |
124g |
22kcal |
| Speisesalz |
1.4g |
0kcal |
| Paprika |
2.3g |
6kcal |
| Speck, vorgeschnitten, natriumarm/reduziert, unzubereitet |
92g |
374kcal |
| Kürbis, Winter, Butternuss, roh[pl:]Dynia, zimowa, orzech piżmowy, surowa |
410g |
185kcal |
| Zwiebeln, rot, roh[pl:]Cebula, czerwona, surowa |
26g |
11kcal |
| Schwarzer Pfeffer, gemahlen |
0.575g |
1kcal |
Recipe Instructions:
Ingredients
8 bacon strips, coarsely chopped
4 large carrots, sliced
2 cups peeled cubed butternut squash (1/2-inch pieces)
1 poblano pepper, seeded and chopped
1/2 cup finely chopped red onion
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
2 cups chopped fresh kale
Directions
1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings.
2. Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.
