Kale with vegetables and baked potato

To enjoy! Kale is so tasty, I like to eat it every day. That mild, tangy flavor is just fantastic. Potatoes are always perfect with this. If you ever don’t want to eat regular potatoes, check out my potato products.

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Kale with vegetables and baked potato – 1 A

Kale with vegetables and baked potatoes. A round and nutritious thing. Everything fits together perfectly.

Course main course

Keyword beet, Kale, Potatoes

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 person

Ingredients

• 1 eggplant
• 1 small beet
• 1 red onion
• 2 purple carrots
• 4 – 5 large fresh leaves kale
• 200 ml water
• salt and pepper to taste
• 1 pinch of ground cumin
• 2 – 3 tsp flour to bind the sauce
• 2 large baked potatoes

Instructions

• Wash baked potatoes and bake wrapped in baking paper in the oven for about 1 hour at 200 degrees Celsius top/bottom heat.
• Peel beet and cut into small sticks.
• Boil with water until soft, about 30 minutes.
• Peel and chop the carrots and onion.
• Eggplant wash and cut into small pieces.
• Kale leaves wash and remove the individual leaves from the style. Then cut the leaves a little smaller.
• Simmer the vegetables with the beet broth and a little more water, if needed, for about 15 minutes.
• Then add the softly cooked beet.
• Bind everything with flour. To do this, mix the flour in a cup with a little cold water and add to the sauce. Stir and bring to the boil briefly. Then season to taste with the spices.

Tip

Kale with vegetables and baked potato with skin can also be cooked both in the oven. In addition, you can gladly add beans to the meal.

Interesting to know

Kale is one of the healthiest foods. I like to eat a lot of it because it also tastes really good.

Kale stew

Always conjure up something delicious to eat. I think that’s totally good. Even more so when it’s a meal rich in vitamins and nutrients. The kale is the absolute favorite for this. Pumpkin and chickpeas round out the whole thing. Potatoes are also part of it, of course, because they are the most filling source after the chickpeas.

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Kale stew

Kale with pumpkin and chickpeas. Wholesome and filling. The pumpkin gives the stew a certain sweetness. This wonderfully complements the somewhat bitter taste of the kale. The chickpeas fit perfectly into the kale stew, rounding out a complete and tasty meal.

Course main course

Keyword Chickpeas, healthy, Kale, main course, Potatoes, Pumpkin, Spices, Vegetables, wholefoods

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 person

Ingredients

• 600 g fresh kale
• 600 g potatoes
• 1 large onion
• 1 garlic clove
• 4 tsp tomato paste
• 4 tsp mustard
• 1 hokkaido pumpkin
• 400 g cooked chickpeas
• 1 half leek
• 100 g carrots
• 50 g celery
• 2 tsp paprika powder noble sweet
• 1 tsp curry powder
• salt and pepper as needed
• water as needed
• 1 tbsp potato flour for binding

Instructions

• Peel the pumpkin, remove the seeds and cut into small pieces.
• Peel the potatoes and cut them into small pieces.
• Remove the kale leaves from the stem, wash and coarsely chop.
• Wash the leek, peel the onion and cut everything into small cubes.
• Peel the celery and carrots and also cut into small cubes.
• In a large pot, put the vegetables with the spices.
• Add as much water until everything is covered.
• Cook the stew for 30 minutes. At the end, bind the green coal stew with potato flour. To do this, mix the potato flour beforehand in a cup with a little cold water and then stir it in quickly.

Tips

Since the kale has a lot of volume, always put in the cooking pot in portions.

The kale stew can also be cooked in the oven. However, with this large quantity, it is recommended to cook the potatoes extra in a pot on the stove top, otherwise the cooking time will be longer. At the end, put everything together. Alternatively: pre-cook the potatoes first in the oven with a little water and then add the vegetables.

The fresh chickpeas should be soaked in water the night before and cooked in a pressure cooker for 15 minutes the other day. Alternatively, canned chickpeas can be used.

Interesting to know

Kale is the healthiest vegetable there is. It contains many vitamins and minerals. Its antioxidant plant compounds promote a healthy diet.

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.

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Kale pot

Two vegetables that have it all. Kale and beet. It`s the composition that makes it. In this kale recipe, both vegetables are combined. They are incredibly healthy and nutritious. Kale, which tastes a bit tart, and beet, which has an earthy and slightly sweet taste, complement each other perfectly. Add cooked beans and potatoes and the meal is perfect.

Course main course

Keyword beans, beet, healthy, Kale, main course, Noodles, nutritious, Potatoes, Stew, Vegan, Vegetables, Whole foods

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 1 person

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.

Kale from the oven

Kale is one of the healthiest vegetables known to man. Next to broccoli, it is my best vegetable to prepare in different variations. In this dish, it is baked in the oven. It’s accompanied by a super delicious and creamy béchamel sauce that combines with the potatoes. Enjoy this wonderful meal.

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Kale from the oven

Autumn is here again. The kale can be harvested, the pumpkin is ripe. What could be more natural than to conjure up a wonderful autumn menu. Kale from the oven with pumpkin and edamame beans. Served with potatoes baked with a kind of vegan béchamel sauce.

Course main course

Keyword beans, healthy, Kale, main course, Potatoes, Pumpkin, simple, Stew, Vegan, Vegetables, Whole foods

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 2 person

Ingredients

• 200 g fresh kale
• 600 g hokkaido pumpkin
• 1 red onion
• 150 g purple carrots
• 1 garlic clove
• 1 tbsp mustard
• salt and pepper as needed
• 1 l water
• 200 g edamame beans
• 600 g potatoes

For the sauce

• 1 l water
• 200 ml soy drink or other vegetable drink (then 800 ml water) optional
• 100 g spelt flour type 630
• 1 tbsp yeast flakes
• 1 each pinch of nutmeg, white pepper and onion powder
• 1 tsp mustard
• 1 tsp salt
• splash of lemon juice

Instructions

• Remove kale leaves from stalk, wash and cut into small pieces.
• Peel the pumpkin, remove the seeds and cut into small pieces.
• Peel and chop the onion and garlic.
• Carrots as well.
• Put everything in a large roasting pan for the oven.
• Add water, mustard, salt and pepper.
• Cook in the preheated oven at 200 degrees celsius top/bottom heat for about 45 minutes. Stir once and again during this process.
• At the end of the cooking time, stir in the cooked edamame beans.
• In the meantime, cook the potatoes. Then peel and cut into slices.
• Put water for the sauce in a pot.
• Briskly whisk in the flour.
• Bring everything to a boil. Stir constantly until a thick mass is formed.
• Add the yeast flakes and the spices and bring to the boil again.
• In a baking dish, first cover the bottom with the sauce, then layer the sliced potatoes on top. Finally cover with sauce.
• Place in oven and bake at convection oven for about 10 – 15 minutes.

Tips

This dish also tastes great with purple potatoes or purple sweet potatoes.

If you have a smaller portion of vegetables, you can put the potatoes directly on top of the vegetables after 30 minutes, then cover with the sauce and bake for another 15 minutes.

Interesting to know

Vegan is more than just a word – it’s a way of life.

Kale with buckwheat noodles

Kale is a leafy vegetable that includes other vegetables such as cabbage, broccoli and Brussels sprouts. It is characterized by its dark green, curly leaves and is known for being an extremely nutrient-dense vegetable. My creation kale with buckwheat noodles is a very tasty meal that was superbly matched with a curry sauce. Buckwheat noodles are noodles made from buckwheat flour. The noodles have a characteristic darker color compared to other noodles.

In German cuisine, the cabbage dish is a traditional winter vegetable and is often served with potatoes.

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Kale with buckwheat noodles

Kale prepared once differently than is always known. It is combined with pumpkin and root vegetables. In addition, a delicious curry sauce with buckwheat noodles.

Course main course

Keyword Buckwheat noodles, Curry, healthy, Kale, oil-free, Pumpkin, simply, Stew, wholefoods

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 1 person

Ingredients

• 150 g fresh kale, alternatively frozen kale
• 1 hokkaido pumpkin
• 1 onion
• 1 parsley root
• 1 parsnip small
• 2 large bright yellow beets
• 1 garlic clove
• 1 tsp curry powder
• 1 pinch of turmeric
• salt and pepper to taste
• 2 tsp spelt flour type 630 for binding
• 150 g buckwheat noodles
• boiling water

Instructions

• Wash kale and remove leaves from stem.
• Cut the leaves smaller and simmer in the water for 15 minutes.
• Then drain and coarsely blend with a little water using a blender.
• Peel the pumpkin, remove the seeds and cut into small pieces.
• Also peel and cut the beets and the other root vegetables.
• Put everything together with the kale in a pot with water.
• Add onion and garlic peeled and chopped.
• Simmer the stew for about 20 minutes.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• Season to taste with the spices.
• Boil buckwheat noodles in water for 10 minutes.
• Then strain and serve with the vegetables.

Tip

Wash the leaves with warm water before cooking. This already takes away some of the bitter taste.

Interesting to know

There are so many endless possibilities for vegan cooking.