Veal and Kale Stew
Ingredients:
- 2 lbs veal, cubed
- 2 bunches of kale, chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups veal stock
- 1/2 cup creme fraiche
- Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the cubed veal and cook until lightly browned, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the veal stock and bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes.
6. Add the chopped kale and simmer for an additional 15 minutes.
7. Stir in the creme fraiche and season with salt and pepper to taste.
8. Serve hot. Enjoy!