Does spinach taste like green cabbage

Season kale properly: With these seven tips, it is guaranteed to taste good

Kale does not have the best image: for many, the leafy vegetables are slack and bland and at best only come on the table at Christmas. It's a shame, because the winter vegetables are not only very healthy, but can also be prepared in a variety of ways and for different tastes.

Admittedly, kale doesn't suit everyone's taste. Often, however, it is also due to the method of preparation. Traditionally, nutmeg, allspice and meat fillings such as bacon, pee or pork pork give a spicy aroma. But there is another way: Spices such as chilli, coriander, soy sauce and garlic give the cabbage a modern, exotic note. Cheese, on the other hand, gives the dish a strong aroma.

We reveal how kale is classically prepared and seasoned. However, our tips also show unusual seasonings and thus provide suggestions if the curly leaves have not tasted particularly good to you before.

1. Blanch the kale before cooking

Before you cook kale, you need to prepare it: to do this, first remove the hard stems and wash the leaves thoroughly. Now blanch the cabbage in boiling salted water for around two minutes. This way it will be more digestible later. After blanching, the leaves should be quenched, drained and roughly chopped with a knife. Now you can use the kale in a variety of recipes.

You can find delicious recipes with kale here.

2. Season the kale in the classic way

For classic dishes with kale as a side dish, first heat clarified butter in a saucepan and sauté diced onions in it. Then add the kale and cook it together with a vegetable stock for about 90 minutes over low heat. Stir it occasionally.

For a well-rounded taste, season the dish with salt, pepper, a pinch of sugar, a teaspoon of mustard and freshly ground nutmeg before serving. Please note: Nutmeg should not be cooked as the spice quickly loses its aroma. Allspice and caraway go well with the curly cabbage variety. Kale is traditionally served with meat and potatoes.

3. Meat as a side dish

Kale is traditionally eaten with meat. If you cook bacon, piss, smoked pork, etc. directly in the pot, the cabbage also gets a nice salty smoke aroma. In this case, it is enough to add a little salt, pepper and a pinch of sugar. You should add the meat deposits at different times:

  • Kassler and bacon: 60 minutes before the end of the cooking time
  • Boiled sausage and meatballs: 30 minutes before the end of the cooking time
  • Pee: 30 minutes before the end of the cooking time

4. Vegan variant with tofu

Kale tastes good even without adding meat. For a vegan variant, you can replace this with tofu. Smoked tofu goes particularly well. Cut it into cubes and fry it in a pan with a little oil. Add it to the kale just before serving.

5. Cheese for a strong aroma

Another alternative without meat is the addition of cheese. Kale gets a hearty note from strong cheeses such as Gorgonzola or Roquefort, which also make it nice and creamy. As a contrast, pear slices or cranberries go wonderfully.

5. Season the kale exotic

If you have often prepared kale in the classic way or you don't like it, you should try an exotic variant. When prepared in the wok, the kale is cooked to perfection. First cut the spring onions, chilli, ginger and garlic into small pieces and fry them briefly in vegetable or coconut oil. Add the cabbage leaves and fry them too. For the sauce, mix one to two tablespoons of soy sauce with 125 milliliters of vegetable stock and a little sugar. Raise the sauce under the vegetables and cook everything to the point. For an Asian stir-fry you can add other vegetables, rice or noodles and finally stir in fresh coriander.

7. Kale with peanut butter

A variant with peanut butter is also rather unusual. To do this, first fry a chopped onion and a chopped chilli in the pan. Then add the blanched kale and fry it a little. Then add a vegetable stock refined with cumin. Finally stir in the peanut butter (about two tablespoons for 250 grams of kale). Kale prepared in this way tastes good with rice, for example.

8. Sweet and sour kale

Kale can also be wonderfully combined with a mix of acidity and sweetness. To do this, prepare the kale normally in a little salted water. Put onion rings, garlic, pine nuts and raisins in a pan and sauté these ingredients. Deglaze the whole thing with two tablespoons of sherry vinegar and let it simmer for a few more minutes. Then add the kale. To round off the taste, a sprig of rosemary and a little salt, pepper and sugar - done.