INGREDIENTS: - 2 bunches of kale, stems removed, leaves shredded, - 3 garlic cloves crushed, - 1 tbsp coconut oil, - 500 g baby potatoes, guartered, - 1 tbsp olive oil, - chilli powder mild, - pinch of salt, - 50 g pine nuts, - 100 g pomegranate seeds. METHOD: Sauté the kale and garlic in the coconut oil.
Roast the potatoes with chilli powder, salt and olive oil. 5-10 minutes before the end add the pine nuts, so that they turn a golden brown too.
Once the kale and potatoes