5 easy and gourmet ideas to boost you!

Autumn is the perfect season to stock up on vegetables, especially beta-carotene-rich pumpkin, mushrooms, sweet potatoes, potatoes, carrots, as well as cabbage that is about to arrive. And since kale is a variety of cabbage, we’ll show you how to enjoy it this fall. Soups, salads, gratins… everyone has their own simple and healthy warm from the inside and fill with vitamins.

the best sesame kale chips aperitif recipe

What to do with kale? 5 simple and healthy recipes that will change!

Cabbage is prepared like any other cabbage variety. It can then be steamed, fried with spices, turned into chips in the oven or even added to soup, salad or gratin. A true concentrate of antioxidants and vitamins A, B, C and K, kale is very low in calories and fits well with a slimming diet. In addition, it is very easy to store. Its curly leaves can be stored in an airtight bag in the refrigerator for several weeks. To tap into this mine of vitamins and antioxidants come fall, here are 5 gourmet and comforting recipes!

Kale salad

salad recipe with simple raw kale fall 2022

Who said salads are reserved for sunny days? Long live autumn for making a delicious and nutritious salad!


  • kale leaves (6)
  • 2 boiled eggs
  • 6 anchovy fillets in oil
  • 1 small clove of garlic
  • 2 slices of toasted bread
  • 40 g of grated parmesan
  • 6 tbsp. liquid cream
  • lemon juice
  • olive oil
  • salt and pepper


To soften the cabbage, make this salad the day before! Wash the kale leaves, cut them into thin strips in a food processor and put them in a salad bowl. Then mix the anchovies with garlic, sour cream, lemon juice and parmesan. Add enough olive oil. Season and pour over the kale. Stir in the crumbled toast and hard-boiled eggs. Mix well and refrigerate.

Kale and mushroom pasta gratin – vegan kale recipe

baked kale recipe vegan gratin mushroom pasta autumn meal 2022

Here’s another kale recipe to make to both warm you up from the inside and honor the seasonal vegetable!


  • 200 g of pasta
  • 100 g of zucchini
  • 2 potatoes
  • 60 g yogurt/soy milk
  • 1 C. tablespoon cashew puree
  • 1 C. tablespoon malted yeast
  • thyme and rosemary to taste
  • breadcrumbs, malt yeast and olive oil (for gratin)
  • 1 crushed garlic clove
  • 1/2 tsp. smoked paprika
  • salt and pepper
  • 5 leaves of kale
  • 100 g button mushrooms


Peel the pumpkin and potato, then cut into cubes. Bring a large pot of water to a boil. When the water boils, add a pinch of coarse salt and dip the pumpkin and potato cubes in it. Cook them until soft, then blend them in a food processor. Add the pasta to the pot and cook until al dente. Drain them and reserve a cup of the cooking water.

recipe cabbage with cream gratin in the oven

Then add the crushed garlic clove, vegan yogurt, cashew puree, malt yeast, salt and paprika to the bowl of a food processor. Mix to obtain a homogeneous preparation. If necessary, add a little cooking water. Adjust the seasoning. Then clean the mushrooms by rubbing them with a dry cloth. Remove the tough stem from the kale leaves and cut the leaves into strips. Place the pasta, cabbage, mushrooms and sauce in the baking dish. Add thyme and rosemary. Sprinkle with breadcrumbs and malt yeast, drizzle with olive oil and bake at 180°C for 20-25 minutes. Serve hot with raw vegetables. You can replace the pasta with bulgur or wheat germ.

Autumn soup with leeks, kale and carrots – quick kale recipe

soup recipe with raw autumn cabbage

Autumn is slowly coming with its orange cape and fresh wind. And if you warm your body from the outside with cozy clothes, why not warm from the inside with a good autumn soup?

  • 2 leeks
  • 1 kale
  • 2 carrots
  • 1 fennel
  • 1 onion
  • 3 stalks of celery
  • turmeric
  • thyme flowers
  • parsley
  • pepper and salt


Boil leek, kale, carrot, fennel, onion and celery in 1 liter of water. Mix and season with turmeric, thyme flowers, chopped parsley and black pepper. Salt very lightly and enjoy

Eggnog with kale, spinach and fresh goat cheese

kale recipe in a pan with eggs in the oven

With a little kale and cottage cheese, the cocotte eggs are complete and super gourmet!


  • 4-5 kale leaves (1 small bunch)
  • 100 g of spinach
  • 1 onion
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 50 ml of liquid cream
  • 200 g of fresh goat cheese
  • 8 eggs
  • lemon peel
  • 2 tbsp. olive oil
  • salt and pepper


Preheat the oven to 240°. Peel and finely chop the onion. Peel, clean and chop the garlic. Remove the center rib from the kale leaves, then wash them with the spinach. Chop them coarsely. Heat a little olive oil in a pan and fry the onion for 5 minutes. Add garlic, thyme, kale and spinach. Add salt and pepper. Continue cooking for 3-4 minutes. Pour cream on top and add goat cheese. Crack the eggs into the preparation and cook in the oven for 3 minutes. Serve with lemon zest, a little salt and pepper.

Kale and squash pastas

sauteed fried kale recipe in a pan as a side dish


  • 6 eggs
  • 200 g of flour
  • 200 g of butter
  • 500 ml of milk
  • 600 g pumpkin
  • 80 g of butter
  • 1 kg of zucchini
  • 400 g of kale
  • 50 ml of cider vinegar
  • 50 g cashews
  • salt and pepper


To prepare pascades, mix eggs and flour in a bowl. Melt the butter and add it to the eggs. Mix with a whisk. Leave it in the fridge for a few hours. Butter four 20 cm diameter cake tins. Pour two scoops of pastry dough into each and bake for 25 minutes at 180°C. Meanwhile, rinse and chop the pumpkin. Steam them over low heat and covered with butter for a few minutes. At the end of cooking, deglaze with salt and vinegar. Cut the pumpkin into cubes and steam for 25 minutes, then puree it in a blender with 40 g of butter. The season. Remove the middle ribs from the cabbage and blanch it in boiling salted water. Spread the butternut puree on the bottom of each pastry, garnish with pumpkin and cabbage cubes, then sprinkle with cashews. Taste.

Read also: how to make butternut soup with Thermomix.

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