Braised celery, new potato and sea kale recipe

• 1 head celery
• 750 g (26.5oz) new potatoes
• 400 g (14.1oz) sea kale
• 3 bay leaves
• 25 g (0.9oz) vegetable bouillon powder
• 150 ml (5.3fl oz) dry white wine
• 600 ml (21.1fl oz) hot water
• 25 ml (0.9fl oz) virgin olive oil
• 1 pinch sea salt and pepper

1. Warm up the slow cooker before you start.
2. Remove any damaged outer stalks from the celery, cut the remaining stalks into 6cm long pieces and wash well.
3. Cut the new potatoes in half and wash well.
4. Wash the sea kale too.
5. Heat a frying pan and add a little of the olive oil.
6. Begin to fry the celery and potatoes until they have a golden colour and then tip the coloured celery and potato into the slow cooker.
7. Continue with the rest of the potatoes and celery until used up.
8. Pour in the white wine in order to deglaze the pan, and pour the mixture into the slow cooker.
9. Add the bouillon powder, the hot water, a pinch of salt and pepper and the bay leaves, six well and put the lid on the cooker.
10. Keep the cooker on high and cook for 5 hours
11. When the tip of a small knife goes through the potatoes, add the sea kale, the rest of the olive oil, mix well and continue to cook for 10 minutes.
12. Season to taste and serve.

celery, potatoes, kale, bay leaves, vegetable bouillon powder, salt

Taken from www.lovefood.com/guide/recipes/16932/braised-celery-new-potato-and-sea-kale-recipe (may not work)