Za Pr... — Posni Kelj -vegan Kale Najukusniji Recept

In a separate small pan, heat the oil over medium heat. Sauté the garlic for 30 seconds until fragrant. Stir in the flour and paprika, cooking for 1 minute while stirring constantly to avoid burning.

This traditional Balkan-style " posni kelj " (Lenten kale stew) is a comforting, plant-based classic. It uses simple ingredients like potatoes and garlic to create a creamy, hearty texture without any dairy or meat. Ingredients of kale (approx. 1 kg) 4–5 medium potatoes, peeled and cubed 3–4 cloves of garlic, finely minced 1 tbsp flour (or cornstarch for gluten-free) 1 tsp paprika (smoked paprika adds a great depth) 2 tbsp oil (sunflower or olive) Salt and pepper to taste Optional: 1 tsp caraway seeds (kim) to help with digestion Preparation Steps Posni kelj -vegan kale Najukusniji recept za pr...

Place the cubed potatoes and kale in a large pot. Cover with water (or vegetable broth), add a pinch of salt, and boil for about 20 minutes until the potatoes are tender. In a separate small pan, heat the oil over medium heat

🥘 This dish is best served warm with a side of crusty domestic bread or as a side to fried fish if you are following a "posno" (Lenten) diet that allows it. This traditional Balkan-style " posni kelj " (Lenten

Slowly pour the zaprška into the pot with the kale and potatoes. Stir well.

Wash the kale thoroughly. Remove the tough central stems and cut the leaves into thick ribbons. Some prefer blanching the kale in boiling water for 2-3 minutes first to remove bitterness.

✨ Don't let the garlic brown too much in the zaprška; it should just turn golden to keep the flavor sweet and nutty.