vegetable box-recipe with kale carrots & potatoes

When you think of kale, who would first think of kale with pinkel? Yet kale is so much more than a hearty dish that is traditionally enjoyed with fatty sausages and schnapps after hours of cooking.
Kale is a local superfood and is full of valuable ingredients. In recent years, it has even knocked broccoli off its throne as the vegetable with the strongest cancer-preventing effect. In addition, it lowers cholesterol and blood lipid levels.
Right now is the best time to try kale in a different way. One thing in advance: kale does not have to be cooked forever to be edible. Even as a salad or chips from the oven, kale is digestible and quick to prepare.
Did you know that kale can even help with depression? The reason for this is the high content of panthothenic acid, also called vitamin B5. Especially panthothenic acid is lost by long cooking or frying. However, if you enjoy kale briefly steamed, as a salad or smoohtie, you can optimally supply your body with this important vitamin even in winter.
In our dish from the vegetable box, kale is transformed in a few minutes in combination with carrots and potatoes into a delicious dish that provides you with many nutrients and satiates with few calories for a long time.
You should always make sure to use high-quality fats and vegetable oils when cooking with kale, as they help make fat-soluble nutrients such as carotenoids available to the body. When shopping, look for organic produce, as kale from conventional farms is often contaminated with pesticides. The kale you can buy from us is guaranteed to be organically grown and fresh from our neighborhood in Brandenburg. Try it out and become a kale fan too!

Recipe kale pan with carrot & potato:

Ingredients for 2 people
200 g kale
1 carrot
1 potato
1 onion
200 ml vegetable broth
2 tablespoons oil
Spices: salt and pepper, thyme to taste

Preparation

• Clean the kale, wash it and cut it into fine strips. (You can also cut the stems finely
  and use them.
• Peel the carrots and cut them into slices. Peel and finely dice the onions and potato.
• Heat the oil in the pan and sauté the carrot, onion and potato. Add the kale.
• Deglaze with the vegetable broth and steam for about 10 minutes with the lid closed. Season with salt and
  pepper to taste.
• Chop the thyme and sprinkle it over the kale – bon appétit!

Download the recipe here