5 easy and gourmet ideas to boost you!

Autumn is the perfect season to stock up on vegetables, especially squash, rich in beta-carotene, mushrooms, sweet potato, potato, carrot, but also cabbage, which is starting to arrive. And since kale is a variety of cabbage, we show you how you can enjoy it this autumn. Soups, salads, gratins… all have their own easy and healthy to warm up from the inside and fill up on vitamins.

What to do with kale? 5 Easy and Healthy Recipes That Make a Difference!

Kale is prepared like any other variety of cabbage. It can then be steamed, sautéed with spices, turned into chips in the oven or even added to a soup, a salad or a gratin. Kale is a real concentrate of antioxidants and vitamins A, B, C and K, and is very low in calories and fits well with a slimming diet. In addition, it is very easy to store. Its curled leaves can remain in an airtight bag in the refrigerator for several weeks. To take advantage of this mine of vitamins and antioxidants with the return of fall, here are 5 gourmet and comforting recipes!

Kale Ceaser Salad

salad recipe with easy raw kale fall 2022

Who said salads were reserved for sunny days? Long live autumn to prepare a delicious and nutritious salad!

Ingredients:

  • kale leaves (6)
  • 2 boiled eggs
  • 6 anchovy fillets in oil
  • 1 small clove of garlic
  • 2 slices of toasted bread
  • 40 g grated parmesan
  • 6 tbsp. liquid cream
  • the juice of a lemon
  • olive oil
  • salt and pepper

Preparation:

To make the cabbage more tender, prepare this salad the day before! Wash the kale leaves, cut them into thin strips in a food processor and put them in a salad bowl. Then mix the anchovies with garlic, fresh cream, lemon juice and parmesan. Add enough olive oil. Season and pour over the kale. Stir in crumbled toast and hard-boiled eggs. Stir well and put in the fridge.

Kale and mushroom pasta gratin – the vegan kale recipe

baked kale recipe vegan au gratin mushroom pasta autumn meal 2022

Here’s another kale recipe that you can prepare to warm you up from the inside, but also to honor the vegetables of the season!

Ingredients:

  • 200 g of pasta
  • 100 g butternut squash
  • 2 potatoes
  • 60g yogurt/soya milk
  • 1 C. tablespoon cashew nut puree
  • 1 C. tablespoons malted yeast
  • thyme and rosemary to taste
  • breadcrumbs, malted yeast and olive oil (for gratin)
  • 1 crushed garlic clove
  • 1/2 tsp. smoked paprika
  • salt and pepper
  • 5 kale leaves
  • 100 g button mushrooms

Preparation:

Peel the squash and potatoes, then dice them. Bring a large pot of water to the boil. When the water boils, add a large pinch of coarse salt and dip the squash and potato cubes into it. Cook them until tender, then blend them in a food processor. Add the pasta to the pan and cook until al dente. Drain them and reserve a cup of the cooking water.

recipe kale with cream gratin in the oven

Then add the crushed garlic clove, vegan yogurt, cashew nut puree, malted yeast, salt and paprika to the bowl of the food processor. Mix to obtain a homogeneous preparation. Add a little boiling water if necessary. Adjust the seasoning. Then clean the mushrooms by rubbing them with a dry cloth. Remove the tough stem from the kale leaves and cut the leaves into strips. Place the pasta, cabbage, mushrooms and sauce in an oven dish. Add thyme and rosemary. Sprinkle with breadcrumbs and malted yeast, drizzle with olive oil and bake at 180°C for 20-25 minutes. Serve hot with raw vegetables. You can replace the pasta with bulgur or wheat germ.

Autumn soup with leeks, kale and carrots – the quick kale recipe

soup recipe with raw autumn cabbage

With its orange mantle and fresh wind, autumn comes little by little. And if bodies warm up from the outside with cozy clothes, why not warm up from the inside with a good autumn soup?

  • 2 leeks
  • 1 kale
  • 2 carrots
  • 1 fennel
  • 1 onion
  • 3 stalks of celery
  • turmeric
  • thyme flowers
  • parsley
  • pepper and salt

Preparation:

Boil leeks, kale, carrots, fennel, onion and celery in 1 liter of water. Mix and season with turmeric, thyme flowers, chopped parsley and black pepper. Salt very lightly and enjoy

Egg cocotte with kale, spinach and fresh goat’s cheese

recipe for kale in frying pan egg casserole

With some kale and cottage cheese, the cocotte eggs are complete and ultra-gourmet!

Ingredients:

  • 4-5 kale leaves (1 small bundle)
  • 100 g of spinach
  • 1 onion
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 50 ml liquid cream
  • 200 g fresh goat’s cheese
  • 8 eggs
  • the peel of a lemon
  • 2 tbsp. olive oil
  • salt and pepper

Preparation:

Preheat the oven to 240°. Peel and finely chop the onion. Peel, seed and mince the garlic. Remove the center rib from the kale leaves, then wash them with the spinach. Chop them coarsely. Heat some olive oil in a pan and fry the onion for 5 minutes. Add garlic, thyme, kale and spinach. Add salt and pepper. Continue to cook for 3-4 minutes. Pour in the cream and add the goat’s cheese. Crack the eggs onto the preparation, then fry in the oven for 3 minutes. Serve with lemon zest, a little salt and pepper.

Kale and squash pascades

recipe for sautéed braised fried kale as a side dish

Ingredients:

  • 6 eggs
  • 200 g flour
  • 200 g of butter
  • 500 ml of milk
  • 600 g pumpkin
  • 80 g of butter
  • 1 kg butternut squash
  • 400 g kale
  • 50 ml cider vinegar
  • 50 g cashews
  • salt and pepper

Preparation:

To prepare the pascades, combine the eggs and flour in a bowl. Melt the butter and add it to the eggs. Mix with a whisk with the milk. Put in the fridge for a few hours. Grease four cake tins with a diameter of 20 cm. Pour two spoonfuls of pascade dough into each and bake them for 25 minutes at 180°C. Meanwhile, rinse and dice the pumpkin. Steam them over low heat and covered with butter for a few minutes. Salt and deglaze with vinegar at the end of cooking. Dice the butternut squash and steam for 25 minutes, then put them through a blender with 40g of butter to puree. Season. Remove the central ribs from the cabbage and blanch it in salted boiling water. Spread the butternut puree on the bottom of each pascade, garnish with diced pumpkin and cabbage, then sprinkle with cashews. Taste.

Also read: how to make butternut soup with Thermomix.

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