Ingredients: (2 servings)
• 3 yellow potatoes
• 2 white onions
• 2 sprigs of kale
• tablespoon of capers
• 1/3 bunch of dill
• a few sprigs of marjoram
• tablespoon of French mustard
• tablespoon of apple cider vinegar
• 4 tablespoons rapeseed oil or sunflower oil
• tablespoon rapeseed oil for frying
• pepper, salt and sugar
• 4 sprigs of kale
• 400 ml of fresh apple juice
• pinch of cinnamon
1. Wash and boil unpeeled potatoes, then quickly cool them down and cut into thick cubes. You can
peel the potatoes, but it’s not necessary.
2. Unpeeled onions cut in half and fry them until brown or even burned. Don’t turn them on the
other side. Add little sprigs of marjoram and season with salt. Put the pan (without a plastic handle)
in the oven preheated to 190 degrees and bake until the vegetables are soft, which will take approx.
15 minutes (otherwise, put them into a baking pan together with herbs). It’s ready after cooling
down slightly. Peel it and then divide into individual layers.
3. In the meantime, boil water with salt and sugar. Wash the kale, cut out the thick center nerve, cut
into bite-sized pieces. Blanch it for 1.5 minutes in boiling water, drain off in a sieve.
4. Time for the dressing. Mix mustard, chopped capers and vinegar then add in the oil and stir until
smooth. Season it with dill, pepper or salt.
5. Let’s make the cocktail. Wash 4 sprigs of kale, cut out the thick nerve, blend it with apple juice and
season with cinnamon.
6. Arrange potatoes on a plate with roasted onions and blanched kale. Top it with the dressing.
Optionally, sprinkle with fresh herbs and capers. Eat it, drinking a green smoothie.
Magdalena Święciaszek, image: USTA Magazine
KALE IN TWO WAYS
