Sandwich with mushroom dumpling, stewed kale and pomegranate

Rinse the kale, peel the leaves from the stem and chop them very roughly. Turn on the heat and add the herb butter to the pan to melt.

Then add the kale and a small sprinkle of salt, pepper and nutmeg. Wait a while and then add the cream. Leave it to reduce for a good while. When it has reduced a little, add some yeast flakes (optional) and garlic, then reduce it further. Once it has stood for a while, pour the sauce into another bowl to cool slightly.

Toast the rye bread and mushroom dumplings in a dry pan. When the rye bread is lightly toasted and the mushroom dumplings have a delicious crust, remove them from the pan and arrange the food.

Start with rye bread followed by the mushroom dumplings, kale, a small handful of pomegranate, lemon zest and chives.

Enjoy!

Contents:
- Mushroom dumplings (2 per meal)
- 5 large leaves of kale
- 1 tbsp. plant butter
- 250 ml soy or oat cream
- 1 pinch of yeast flakes (can be omitted)
- 2 cloves of garlic (finely chopped) or a little garlic powder
- 1 slice of rye bread
- Pomegranate
- 1 tsp. grated lemon zest
- 10g chives

Season to taste with:
- Salt
- Pepper
- Possibly. Nutmeg (ground)