Seasoning kale: a guaranteed success with this winter vegetable

Classic spices
Salt is one of the most important ingredients for adding depth to kale. We recommend using salt that is as natural as possible, such as our Sel de Guérande Le Guérandais. Sel de Guérande is hand-harvested and air-dried in the salt marshes south of Brittany in the old tradition. The sea salt is known for its special aroma and high nutrient content. Our new Escales du Monde - Saveurs Indiennen composition is particularly suitable for your kale recipe. It combines the mineral purity of sea salt with Indian flavors and is ideal for adding a subtle, international touch to domestic kale.
Classic kale spices also include nutmeg, pepper, bay leaves and cloves. All of these spices emphasize the depth and warmth of the vegetable without overpowering it.

Seasoning kale traditionally
Onion, garlic and bacon - for many, these three ingredients are part of a traditional kale dish. They not only add spice, but also texture and hearty flavors.

Mustard
A dollop of coarse-grained mustard or a teaspoon of hot Dijon mustard adds freshness, acidity and spiciness. Just what kale often needs to improve its flavor!

Aromatic freshness
A splash of acid helps to tame the bitterness of the kale and bring more freshness to the dish. Apple cider vinegar or freshly squeezed lemon juice are perfect here.

Season kale with exotic flavors
If you fancy something new, you can combine kale with curry, cumin or harissa. This goes particularly well with Asian or oriental dishes such as wok vegetables or salads. Soy sauce, miso or tahini also add depth and spice.

Beer and stock
In northern Germany, kale is often braised with a shot of beer or stock - this adds depth of flavor and a slightly malty note.

How you improve the taste of kale and what is best to season kale with depends largely on how you prepare it. The cooking method influences the flavor structure and therefore also the choice of spices. Depending on the technique, different notes develop in the kale. If you want to enjoy kale in a variety of ways, you can interpret it in many different ways.

Steamed or boiled
When cooked in the traditional way, you can use stronger seasonings. Salt, bay leaf, pepper, nutmeg and a little mustard set the tone here. When cooked slowly, the flavors are released well in the cabbage.

Wok-fried
In Asian recipes, cabbage goes perfectly with sesame oil, ginger, soy sauce, chilli and lime juice. Here too, you can add a special touch with the new Escales du Monde - Saveurs Indiennes seasoning salt from Le Guérandais. The high heat in the wok preserves the bite of the kale while intensifying its green aromas

Roasted in the oven
If you are roasting kale at a high temperature, for example as "kale chips", a good oil and salt from Le Guérandais will suffice. You can also combine it with paprika or garlic powder. It is important to dry the leaves thoroughly before roasting so that they become nice and crispy.

Raw in a salad
Kale is also delicious raw in a salad. It is important to massage the kale well and combine it with a strong dressing. Olive oil, lemon juice, honey and a pinch of fleur de sel harmonize very well. Finely chopped apples, pomegranate seeds or roasted nuts go well with this, giving the salad texture and additional flavors. A little mustard in the dressing adds depth and rounds off the taste experience.

Soups & stews
Kale can be seasoned with more restraint in soups. It is best to combine it with ingredients that add flavor themselves - such as minced meat, onions or hearty broths.

As a classic winter vegetable, kale is in season from November to February. During this time, it is particularly aromatic and has the highest vitamin C content. When buying, make sure that the leaves are lush green and crunchy and have no yellow spots. Small traces of frost are not a problem. On the contrary! The cold ensures that the starch in the leaves is converted into sugar. This makes kale taste milder and sweeter after the first frost. A natural process that traditional kale recipes take advantage of.

Cooking kale properly

First, you should wash the kale thoroughly and remove the hard leaf veins. Briefly blanching it in boiling water (1-2 minutes) helps to reduce the bitter substances and make the kale more digestible without losing its flavor. You can then continue to use the kale depending on the recipe and steam, stew, braise or roast it. Make sure to use gentle temperatures so that the valuable ingredients, color and taste are preserved.

Choosing the right spices

Let your creativity run wild when seasoning, as kale harmonizes with an amazing number of flavors. It is important not to be too sparing with salt, but not too generous either. Thanks to its structure, kale absorbs seasoning particularly well and the flavors intensify especially with longer cooking times. Escales du Monde - Saveurs Indiennes is ideal for seasoning kale, as it enhances the cabbage without overpowering it. Fleur de Sel is a fine addition to leaves used raw, such as in salads.

We have a few simple but sophisticated recipe ideas for you to impress your guests.

Classic kale stew with sausage

Ingredients:
1 kg fresh kale
2 onions
4 sausages
500 ml vegetable stock
1 teaspoon mustard
Sel de Guérande Le Guérandais
Muscat, pepper

Preparation:
Wash, blanch and roughly chop the kale. Sauté the onions, add the kale and pour in the stock. Season, add the sausages and simmer over a low heat for 45 minutes.

Wash the kale thoroughly and remove the hard stems. Blanch the leaves briefly in boiling water (approx. 2 minutes), then rinse the leaves in cold water and roughly chop them. Sweat the diced onions in a large pan with a little oil until translucent. Add the kale and stock and bring the stew to the boil. Season with salt, pepper, nutmeg and mustard. Place the sausages on top of the kale, cover and simmer the stew over a low heat for about 45 minutes. Stir occasionally. You can slice the sausages before serving or serve them whole.

Baked kale chips with smoked paprika

Ingredients:
150 g kale
2 tbsp olive oil
1 tsp smoked paprika
Escales du Monde - Saveurs Indiennes Le Guérandais

Preparation:
Remove the kale leaves from the stalk, wash and pat dry well with kitchen paper. Tear the leaves into bite-sized pieces and mix with the oil and spices. Spread the seasoned leaves on a baking tray lined with baking paper and bake in a preheated oven at 160 °C for approx. 12-15 minutes until crispy and lightly browned.

Oriental kale salad with dates

Ingredients:
200 g kale
1 tbsp lemon juice
1 tsp honey
6 dates
1 tbsp sesame seeds (toasted)
1 tsp tahini
Escales du Monde - Saveurs Indiennes from Le Guérandais
1 tbsp olive oil

Preparation:
Wash the kale, remove the stalks and chop into small pieces. Mix well with lemon juice, salt and olive oil (about 2 minutes) until the kale has absorbed the spices and softened. Then add the chopped dates and sesame seeds and serve the salad with a dressing made from tahini and honey.

Wok-fried kale with tofu

Ingredients:
300 g kale
200 g tofu
2 tbsp soy sauce
1 tsp ginger
1 tsp sesame oil
Sel de Guérande Le Guérandais

Preparation:
Cut the tofu into cubes, fry in olive oil until golden brown and set aside. Wash the kale, remove the stalks and cut it into rough pieces. If the kale is very firm, blanch it for 1-2 minutes. Fry the ginger in sesame oil and add the kale. After 2-3 minutes, add the soy sauce and a pinch of salt. Finally, mix in the tofu again and serve.