Hi everyone!
Shungo Foods bring for you three different ways you can prepare Red-Vein Sorrel and Kale Mix:
1. Red-Vein Sorrel and Kale salad:
– Wash and dry the Red-Vein Sorrel and Kale Mix.
– Chop the leaves into bite-sized pieces and place them in a salad bowl.
– Add sliced cherry tomatoes, diced cucumbers, and sliced red onions to the salad.
– Top with crumbled feta cheese and chopped nuts.
– Drizzle with olive oil and balsamic vinegar and season with salt and pepper to taste.
1. Red-Vein Sorrel and Kale smoothie:
– Wash and dry the Red-Vein Sorrel and Kale Mix.
– Blend the leaves with a ripe banana, a cup of frozen berries, and a cup of almond milk.
– Add honey or maple syrup to taste.
– Serve cold and enjoy!
1. Warm Potato Salad with Red Sorrel Vinaigrette:
– Boil 4 medium potatoes until tender, then cut them into small pieces.
– In a small bowl, mix 1 tablespoon of finely chopped red sorrel, 2 tablespoons of olive oil, 1 tablespoon of sweet onion, and 1 tablespoon of white wine vinegar.
– Heat a skillet over medium heat and add the potato
If you want to try the freshest and highest quality Red-Vein Sorrel and Kale Mix, look no further than Shungo Foods. To shop please visit https://www.shungofoods.com today and order!
Monday to Friday 9:30 AM to 8:30 PM,
Cuenca
Javier Vanegas: salesshungofoods@gmail.com 099 255 8954
https://shungofoods.com