Many people only know kale as hearty and heavy home cooking. Depending on the area, it comes to the table with Pinkel, cooked sausage or Mettenden. However, collard greens can do much more because it tastes pleasantly spicy and goes well with numerous dishes, including vegetarian ones. We would like to tempt you to serve the green all-rounder in a new form.
Which kale recipes are recommended?
Kale can be prepared in many ways, for example as kale with potatoes and smoked tofu, a hearty, low-calorie dish, or as kale salad with feta, rich in vitamin C and tasty with whole grain bread.
Kale with potatoes and smoked tofu
The winter vegetables in this recipe are hearty but relatively low in calories.
Ingredients for 4 servings:
- 500 g kale
- 500 g potatoes
- 250 g smoked tofu
- 1 vegetable onion
- 2 garlic cloves
- 250 ml vegetable broth
- 200 ml oat cream
- 5 tbsp soy sauce
- 3- 4 tbsp oil
- S alt, pepper, nutmeg to taste
Preparation
- Peel the potatoes, cut into cubes and cook in water until they still have a good bite.
- Wash the kale and cut out the coarse stems. Cut vegetables into bite-sized pieces.
- Peel and dice the onion.
- Peel the garlic.
- Cut smoked tofu into cubes.
- Heat the oil in the pan and fry the tofu. Season with the soy sauce.
- Remove and set aside. Add some oil to the pan, sauté the onions, press the garlic through the press and add to the onions.
- Add kale little by little and let it wilt.
- Pour in vegetable broth and cook for 20 minutes.
- Add potato cubes and smoked tofu to the kale and cook for a few minutes. Add vegetable cream and season with s alt, pepper and nutmeg.
Kale salad with feta
Kale is considered a modern superfood because it is full of vitamins and minerals. As a salad, it tastes great with spicy whole grain bread and covers the daily requirement of vitamin C.
Ingredients:
- 400 g young, cleaned kale
- 150 g apple
- 150 g Feta
- 1 Orange
- 3 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 3 tsp liquid honey
- Pumpkin seeds as a topping
Preparation
- Wash the kale thoroughly, cut out the midrib and tear into bite-sized pieces.
- Blanch in a pot of water for two minutes.
- Drain and let drain in a colander.
- Wash apples and cut into small pieces.
- Remove the pomegranate seeds from the shell.
- Roughly dice the feta.
- Squeeze the orange and pour the juice into a tall container.
- Add honey, vinegar, oil, s alt and pepper and mix everything briefly with the hand blender.
- Mix the kale, apple pieces, pomegranate seeds and feta in a large bowl.
- Drizzle with dressing and sprinkle the pumpkin seeds on top.
Tip
When buying kale, you should make sure that the leaves do not have yellow tips or are already wilted. Leave it wrapped in a damp kitchen towel in the vegetable drawer of the refrigerator until ready to eat.
