Kale casserole with bulgur

Ingredients

• 5 g Oilve oil
• 20 g Onion
• 1 clove Garlic
• 1 pcs Green pepper
• 1 pcs Tomatoes
• 100 g Ground chicken
• 250 g Kale
• 30 g Bulgur, dry
• 50 g Nature yogurt, low fat
• 1 tsp Majoram, dried
• 3 g Red paprika powder
• 0.5 g Caraway seeds, ground
• 1 pinch Salt
• 1 pinch Black pepper, ground

Method

1. Sauté the chopped onion in the hot oil until translucent, then sprinkle with paprika.
2. Add the diced green peppers and tomatoes to make a juicy base.
3. Add the minced chicken breasts, fry until white, season, add water and simmer for half an hour.
4. Cook the bulgur in double amount of water. Cut the kale leaves into large pieces and cook in boiling water for 2-3 minutes.
5. Pour the meat stew over the almost ready bulgur.
6. Layer the kale in a heatproof bowl and spread the yoghurt on top.
7. Bake in a preheated oven at 180°C for 20 minutes.