Creamy and delicious, this green broth recipe is a hit!
Green Broth Recipe
Lightness, practicality and flavor are the face of this green broth recipe!
6 peeled potatoes
2 pieces of pepperoni
2 garlic cloves
2 bay leaves
1 cup (tea) of kale
1 pinch of nutmeg
Olive oil to taste
Salt to taste
- In a pan over medium heat, place the chopped onion, olive oil to taste and let it brown for a few minutes, always stirring well.
Add the crushed garlic and let it brown a little too, always stirring.
- Add the chopped peeled potatoes and cover with water.
Add the bay leaves and cover.
Cook the potatoes until al dente, remove the bay leaves and transfer the potatoes with the water to the blender.
Whisk until a creamy, thick broth forms.
- Peel and cut the pepperoni wedges into slices.
Place in a separate pan with olive oil to taste and fry well, stirring constantly to avoid burning.
Add the juice from the blender when the pepperoni are well fried.
- Season with pepper, nutmeg and salt.
Mix well and as soon as it boils add the cabbage cut into strips.
Cook for a few more minutes and the green broth is ready to serve.