Beano Plato with Fennel and Kale

single portion

195g tinned Kidney Beans
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
300g Kale, stems sliced across quite small, leaves sliced thinnish
pepper(gr)
garlic chopped
275g Fennel, sliced thinnish, stems across, bulb longways, fronds set aside
saffron(gr)
mixed herbs
30g Table Cheese

PLATO (20min)
Preheated oven to 190°C
Stirred the Peanut Butter into the Albumen, then mixed in the Kidney Beans
Made a small circle of the Plato in a metal oven dish lined with parchment paper
Baked 20min

KALE (20min)
In medium large frypan stirred the Kale stems into 15ml Sunflower Oil and started to fry
16min before the end placed the leaves on top and continued frying
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Kale

FENNEL (20min)
In small frypan stirred the Fennel into 10ml Sunflower Oil, sprinkled on the saffron, the mixed herbs and fried 20min
10min before the end stirred in the fronds
At the end of cooking placed the Cheese on top to melt a little

complete protein 14.6g
saturated fats 12.9g
26.4g uncompleted legume protein