Broccoli and kale mini burgers with sautéed saltwort with celery carrots and onion
BROCCOLI AND KALE MINI BURGERS WITH SAUTÉED SALTWORT WITH CELERY CARROTS AND ONION
2
Persons
15
Minutes
easy
Difficulty
main course
Type
Ingredients
1 pack of Kioene broccoli and kale Mini Burgers
400 g saltwort
150 g soffritto mix (50 g carrot, 50 g celery, 50 g onion cubed)
1 tablespoon pitted Taggiasca olives
1 garlic clove
1 chilli pepper
extra virgin olive oil to taste
salt
METHOD
Wash the saltwort, removing any tough or damaged parts, and drain them well.
Heat 4 tablespoons of oil with the crushed garlic clove and the red chilli pepper cut in half in a non-stick pan. After one minute, add the vegetables, sauté them and fry them for 3 to 4 minutes over a very low flame.
Add the saltwort with the olives and sauté them for a couple of minutes. Remove the garlic and chilli.
In the meantime, cook the mini burgers as indicated on the packet and serve them with the saltwort.
