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RECIPES
| Calories | 89,8 Kcal |
| Fat | 3,8 g |
| of which saturated fat | 1,3 g |
| Carbohydrates | 5,4 g |
| of which sugar | 1,1 g |
| Proteins | 8,3 g |
| Salt | 0,3 g |
| Calories | 89,8 Kcal |
| Fat | 3,8 g |
| of which saturated fat | 1,3 g |
| Carbohydrates | 5,4 g |
| of which sugar | 1,1 g |
| Proteins | 8,3 g |
| Salt | 0,3 g |
Mince garlic and slice chilli. Heat a dash of oil in a pot. The water will evaporate but it shouldn’t be completely dry. There has to be a bit of liquid. Heat a dash of oil in a frying pan. Heat a dash of oil in a frying pan. paso 6 Mince garlic and slice chilli. Heat a dash of oil in a pot. The water will evaporate but it shouldn’t be completely dry. There has to be a bit of liquid. Heat a dash of oil in a frying pan. Heat a dash of oil in a frying pan. paso 6Cooking step by step
The vegetables:
Grate lemon peel and then squeeze the lemon.
Chop onion and ‘cut’ kale with your hands.
Strip rosemary leaves from the stem. 
The beans:
Add onion, rosemary and 1/·3 of the garlic. Sauté 3 min over medium heat. Add white beans without draining them.
Season with salt and pepper. Stir well.
Add water to just cover the beans. Let boil over medium heat for about 5 min. 
The puree:
Mash the beans in the same pot with a hand blender. Add a dash of olive oil. If you see that the puree is dry, add a little water.
Add lemon zest and mix. 
The pork chops:
Add pork chops and cook 1-2 min per side.
Paint pork chops with mustard on both sides.
Add lemon juice and cook approx 1 more min per side until completely cooked through.
Season with salt and pepper. 
The kale:
Add chilli and remaining garlic. Sauté 3 min approx.
Add kale and cook on high heat for 2 min.
Season with salt and pepper.
Serve pork chops with white bean puree and sauteed kale. 
paso 6
Cooking
step by stepThe vegetables:
Grate lemon peel and then squeeze the lemon.
Chop onion and ‘cut’ kale with your hands.
Strip rosemary leaves from the stem. 
The beans:
Add onion, rosemary and 1/·3 of the garlic. Sauté 3 min over medium heat. Add white beans without draining them.
Season with salt and pepper. Stir well.
Add water to just cover the beans. Let boil over medium heat for about 5 min. The puree:
Mash the beans in the same pot with a hand blender. Add a dash of olive oil. If you see that the puree is dry, add a little water.
Add lemon zest and mix. The pork chops:
Add pork chops and cook 1-2 min per side.
Paint pork chops with mustard on both sides.
Add lemon juice and cook approx 1 more min per side until completely cooked through.
Season with salt and pepper. The kale:
Add chilli and remaining garlic. Sauté 3 min approx.
Add kale and cook on high heat for 2 min.
Season with salt and pepper.
Serve pork chops with white bean puree and sauteed kale. paso 6
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