Many only know kale as hearty and heavy home cooking. Depending on the area, it comes with pinkel, boiled sausage or Mettenden on the table. However, the collards can do much more, because they taste pleasantly spicy and go well with numerous dishes, including vegetarian ones. We would like to seduce you into serving the green all-rounder in a new form.
Kale and feta go wonderfully together
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 grams of potatoes
- 250 g smoked tofu
- 1 vegetable onion
- 2 cloves of garlic
- 250 ml vegetable broth
- 200 ml oat cream
- 5 tbsp soy sauce
- 3-4 tbsp oil
- Salt, pepper, nutmeg to taste
preparation
- Peel the potatoes, cut into cubes and cook in water until they are still al dente.
- Wash the kale and cut out the rough stalks. Cut vegetables into bite-sized pieces.
- Peel and dice the onion.
- Peel garlic.
- Dice the smoked tofu.
- Heat the oil in the pan and sear the tofu. Season with the soy sauce.
- Take out and set aside. Put some oil in the pan, sauté the onions, press the garlic through the press and add to the onions.
- Gradually add kale and let wilt.
- Pour in the vegetable stock and cook for 20 minutes.
- Add the diced potatoes and smoked tofu to the kale and cook for a few minutes. # Add vegetable cream and season to taste with salt, pepper and nutmeg.
Kale salad with feta
Kale is considered a modern superfood because it is packed with vitamins and minerals. As a salad, it tastes great with spicy wholemeal bread and covers the daily requirement of vitamin C.
Ingredients:
- 400 g young, trimmed kale
- 150 grams of apple
- 150g feta
- 1 orange
- 3 tbsp olive oil
- 2 tablespoons white balsamic vinegar
- 3 tsp runny honey
- Pumpkin seeds as topping
preparation
- Wash the kale thoroughly, cut out the center rib and pluck into bite-sized pieces.
- Blanch in a pan of water for two minutes.
- Drain and 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, salt and pepper and briefly mix everything with the hand mixer.
- Mix the kale, apple pieces, pomegranate seeds, and feta in a large bowl.
- Drizzle with dressing and sprinkle over the pumpkin seeds.
tips
When buying kale, you should make sure that the leaves do not have yellow tips or are already wilted. Wrap it in a damp kitchen towel and keep it in the vegetable drawer of the fridge until ready to eat.