For crazy kale you need:
kale,
some bacon,
a few olives (optional),
sour cream,
some basil,
a few cloves of garlic, if desired and some other vegetables, such as green beans, Brussels sprouts, zucchini.
Preparation: Wash the kale and cut the leaves into thin strips (if you like kale, you don’t have to bother with very thin strips, cut it any way you like).
Heat a little fat/butter/olive oil in an open pressure cooker. Fry bacon and garlic cut into strips. Throw in the kale and olives, add a little salt and a little water, let’s say a tablespoon or two. Close the pressure cooker and let it beep for 5 minutes. (When it beeps, reduce the heat). During this time, you can wash the bowls or sweep the kitchen😀.
Remove the pot from the heat. (for those not used to a pressure cooker: put it under cold water to reduce the pressure faster, slightly raise the steam release valve and wait for all the steam to come out. Open the pot. If there is excess water, return the open pot to the fire for a little while to evaporate. Add sour cream and basil and stir until everything is combined.
Gnocchi with spinach
You will need: – 2 packages of frozen spinach (or fresh) – 250 g of young cheese – 2 eggs – 100 g of parmesan cheese – 250 g of flour – 50 g of butter – salt, pepper.
Mix thawed spinach with cheese, eggs, pepper and salt. Add 1/3 of Parmesan cheese. Add flour. Use a ladle to make gnocchi, sprinkle with flour so that the dough does not stick to your hands and place in boiling water. When the gnocchi “emerge” to the surface, cook them for another 5 minutes. Remove and place in a fireproof dish. Sprinkle with the rest of the Parmesan cheese or, if desired, some other cheese. Cut the butter into slices and put on top. Bake in the oven until the cheese is golden brown.
