Kale is a versatile vegetable and tastes better than you think. It is mainly known as home cooking, which is cooked for a long time. However, this does not have to be. My recipe this time is a composition of kale and beet. An absolute taste experience. Cabbage is a distinct winter vegetable. It can be harvested from the field for a long time and tolerates frost very well. Some say it needs a frost over it first, then it is stronger in taste.
Kale pot
A great recipe is this vegetable pot. You can just see how the colors mirror each other. From red to black and green. As the name suggests, a particularly nutrient-rich stew. This time there are potatoes with it, so that the nutrients and the saturation level also come into their own. The meal is simply the ideal meal for everyone. Beet naturally tastes a bit like earth and has a sweet component. But that’s exactly what it does in this vegetable casserole.
Kale pot
Ingredients
- 300 g fresh kale
- 1 small beet, approx. 150 g
- 1 garlic clove
- 1 red onion
- 300 ml water
- 150 g cooked black beans
- 1 tbsp spelt flour type 630
- salt and pepper to taste
Instructions
- Wash kale and remove leaves from the stem.
- Cut the leaves into smaller pieces.
- Peel beet and cut into small sticks.
- Peel and chop the onion and garlic as well.
- Bring everything together to a boil in a pot with about 300 ml of water.
- At the end of the cooking time, stir in the black beans.
- To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with salt and pepper.
Tips
If you want to do it quickly, you can also buy frozen kale. Beet is available in pre-cooked form.
Interesting to know
A daily portion of “greens” is quite important for me. It contains many nutrients and antioxidants.
