Crunchy Swiss vegetables

Small portions of vegetables are served on the side of the main dish, accompanied of potatoes in the French and German cantons and with pasta in the Italian ones.

Swiss vegetables recipe

This crunchy vegetables cooked Swiss style go very well with the Swiss roast chicken and other meat recipes as a side dish.

Ingredients

Servings: 4

Procedure

1. Melt butter in a large pan over medium high heat. Add kale and saute for about 5-6 minutes, stirring frequently.
2. Sprinkle with pepper, nutmeg, and flour. Stir to coat kale with flour. Add water, turn heat to low, and cook, covered, for 6-7 minutes.
3. Remove pan from heat, add carrots and mix well. Serve.

Cooking Tips

• To prepare kale, wash the leaves, cut away the center ribs, along the stems, roll each leaf into 1/4 inch strips.
• If you find kale too bitter, substitute it with the same amount of Swiss chard -sweeter flavor and softer texture. Prepare the chard the same way you would kale.s

Recipe type

Vegetables, kale, carrots, side dish, gluten and egg free.