Kale with Peperoncino and Turkey Cutlet

Author Notes

4-5 big leaves of kale, cut into peaces and stewed, 1 onion, 3-4 sharp peperoncinos, 2 turkey cutlets, green pepper, pink pepper, black pepper, rosemary, thyme, red pepper,olive oil. Cut the peperoncinos and the onion into small pieces and roast the onion with the turkey cutlets with the red, pink and black pepper and the thyme and rosemary and salt it. When the cultlets are brown and ready You give the cutted and stewed kale into the pan and mix it all up. —Katharina Kahler