by MBC Team

Kale, purple cabbage, carrots and pine seeds

Wash well, cut and wrinkle the kale leaves for about 2-3 minutes until they become dark green. Add the olive oil and salt to them. Then stir and leave them for 30 minutes. Wash well and cut the cabbage and carrots cut into strips. Stir together with the kale and sprinkle with pine nuts.

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