Main course

Punjabi Veal over Edamame

Name: Punjabi Veal over Edamame
Total time: 58 min
Ingredients: 134 g Veal; 2 piece Acorn squash; 1 bunch Spinach; 1 bunch Kale; 1 bunch Fresh oregano; 71 g Edamame; 5 g Sea salt; 18 g Chicken fat (schmaltz); 5 g Chili powder; 23 g Fontina cheese

by Andrii M.

Cooking time58 min

Calories943 kcal / portion

Creation dateJul 29, 2026

Rating

Acorn squash2 piece320 kcal
Chicken fat (schmaltz)18 g162 kcal
Chili powder5 g14 kcal
Edamame71 g104 kcal
Fontina cheese23 g89 kcal
Fresh oregano1 bunch16 kcal
Kale1 bunch53 kcal
Sea salt5 g0 kcal
Spinach1 bunch35 kcal
Veal134 g150 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

Punjabi-inspired comfort food: tender veal paired with kale, acorn squash and spinach and edamame, finished with fresh oregano and a hit of chili powder. 1. Pat the veal dry and season with sea salt, chili powder. 2. Heat chicken fat (schmaltz) in a heavy pan and sear the veal until it develops a deep golden crust, about 23 minutes. 3. Add kale, acorn squash and spinach to the pan and cook until just tender, stirring in fresh oregano for fragrance. 4. Cook the edamame separately according to type until tender, then combine with the pan juices. 5. Shave fontina cheese over the top just before serving.

Allergens

SoybeansMilk