Kale casserole

Autumn time is kale time! In this tasty and vegetarian casserole, soy milk is used instead of cow’s milk and this without compromising on taste.

Ingredients for 6 servings:

  • 160 g onions
  • 14 ml oil according to tolerance
  • 1000 g kale
  • nutmeg
  • 1200 g potatoes
  • 150 g eggs
  • 250 ml soy milk
  • 250 ml of water
  • salt
  • white pepper


  • Clean and wash the kale thoroughly. Blanch in boiling salted water for 3 minutes, drain the water and rinse with cold water immedately.
  • Drain the water and then roughly chop the kale on a cutting board with a knife.
  • Put the diced onions in heated oil and sauté. Then add the kale, season with salt and pepper, pour over water and simmer for about 30 minutes over low heat.
  • Pour half of the kale mixture into a coated baking dish. Peel the boiled potatoes, press them through a press and place on the the kale. Scatter the rest of the kale on top.
  • Mix the milk with the eggs, season with nutmeg, salt and pepper and then pour over the casserole.
  • Place the kale casserole in the preheated oven on the middle rack and bake at 200 °C for about 40 minutes.


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