Skip to content
Seasonal recipes

Kale

Fruit and vegetables from the market, simple ideas and the wine to go with them.

This long-leaved curly cabbage is one of the most vitamin-rich vegetables. Raw, massaged with oil, or cooked, it has a slightly peppery flavour.

Choosing itBright green, firm, crisp leaves with no yellow spots.
Storing it3 to 4 days in the fridge, in a damp tea towel.
Top tipRemove the thick central stalk by pulling the leaves downwards: it is tough and stringy.
Paprika kale crispsAperitif · Prep 10 min · Cook15 min · Serves 4 · Very easy

Light, ultra-crispy crisps to nibble guilt-free.

Ingredients for 4

  • 200 g kale
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • 1 tbsp nutritional yeast or Parmesan (optional)
  • Fleur de sel

Method

  1. Preheat the oven to 150 °C.
  2. Remove the stalks and tear the leaves into pieces. Dry them thoroughly.
  3. Massage them with the oil, paprika and nutritional yeast.
  4. Spread them over two baking trays without overlapping and bake for 12 to 15 minutes, keeping an eye on them.
  5. Season with salt as soon as they come out of the oven.
Thermomix version
  1. Put the oil, paprika and nutritional yeast in the mixing bowl, mix 5 s/speed 3.
  2. Add the kale leaves, mix 20 s/reverse/speed 1 to coat them.
  3. Spread out on the baking trays and bake in the oven at 150 °C for 12 to 15 minutes.

Food & wine pairing

A dry, delicate sparkling wine, such as a brut nature.

Massaged kale salad with apple, cranberries and pecansStarter · Prep 15 min · Serves 4 · Very easy

Massaged for a few minutes with the vinaigrette, raw kale becomes tender and full of flavour.

Ingredients for 4

  • 200 g kale
  • 1 apple
  • 40 g dried cranberries
  • 40 g pecans
  • 40 g Parmesan
  • 1 lemon
  • 3 tbsp olive oil
  • 1 tsp honey
  • Salt, pepper

Method

  1. Remove the stalks and finely slice the kale leaves.
  2. Massage them for 3 minutes with the lemon juice, oil, honey and salt: they should soften.
  3. Add the sliced apple, cranberries and pecans.
  4. Scatter with Parmesan shavings and season with pepper.
Thermomix version
  1. Add the lemon juice, oil, honey and salt, emulsify 10 s/speed 4.
  2. Add the kale (150 g per batch), mix 1 min/reverse/speed 1: the Thermomix massages it for you.
  3. Mix with the apple, cranberries, pecans and Parmesan.

Food & wine pairing

A fresh, aromatic white from the Rhône Valley.

Kale and walnut pestoSauce · Prep 10 min · Serves 6 · Very easy

A winter pesto, to serve with pasta, on tartines or in a soup.

Ingredients for 6

  • 100 g kale leaves
  • 50 g walnut halves
  • 50 g parmesan
  • 1 garlic clove
  • 12 cl olive oil
  • ½ lemon
  • Salt, pepper

Method

  1. Blanch the kale for 1 minute, refresh it in cold water and squeeze it well.
  2. Blend with the walnuts, Parmesan, garlic, lemon juice and salt.
  3. Drizzle in the oil while continuing to blend.
  4. Keep in the fridge under a thin layer of oil, for 5 days maximum.
Thermomix version
  1. Add the Parmesan and garlic, blend 10 s/speed 10.
  2. Add the blanched kale, walnuts, lemon juice and salt, blend 10 s/speed 7.
  3. Add the oil, blend 15 s/speed 4.

Food & wine pairing

With pesto pasta, a white in an Italian spirit: here a Vermentino from Languedoc.

Tuscan kale and white bean soupSoup · Prep 15 min · Cook30 min · Serves 4 · Easy

A meal-in-a-bowl soup inspired by Tuscan ribollita, thick and comforting.

Ingredients for 4

  • 150 g kale
  • 400 g cooked white beans
  • 1 onion
  • 2 carrots
  • 1 celery stick
  • 2 garlic cloves
  • 1 tin of chopped tomatoes (400 g)
  • 1 litre vegetable stock
  • Olive oil, rosemary, salt, pepper
  • Toasted country bread and Parmesan

Method

  1. Gently fry the chopped onion, carrots, celery and garlic in the oil for 5 minutes.
  2. Add the tomatoes, stock, rosemary and half the mashed beans.
  3. Cook for 20 minutes, then add the sliced kale and the rest of the beans. Cook for 10 minutes.
  4. Serve on toasted bread, with a drizzle of oil and some Parmesan.
Thermomix version
  1. Add the onion, carrots, celery and garlic, blend 5 s/speed 5. Add the oil, cook 5 min/120 °C/speed 1.
  2. Add the tomatoes, stock, rosemary and half the beans, cook 20 min/100 °C/reverse/speed 1.
  3. Add the kale and the rest of the beans, cook 8 min/100 °C/reverse/speed 1.

Food & wine pairing

A rich, spicy red from the South.

Baked pasta with kale and mozzarellaMain course ·Prep 15 min · Cook25 min · Serves 4 · Easy

The Sunday-evening pasta bake, with some extra greens.

Ingredients for 4

  • 300 g short pasta
  • 150 g kale
  • 2 garlic cloves
  • 40 cl milk
  • 30 g butter
  • 30 g flour
  • 1 mozzarella
  • 40 g Parmesan
  • Salt, pepper, nutmeg

Method

  1. Preheat the oven to 200 °C. Cook the pasta for 2 minutes less than the time stated on the packet.
  2. Sauté the sliced kale with the garlic in a little oil for 4 minutes.
  3. Make a béchamel with the butter, flour and milk.
  4. Mix the pasta, kale and béchamel, pour into a dish, and top with mozzarella and Parmesan.
  5. Brown in the oven for 20 minutes.
Thermomix version
  1. Add the milk, butter, flour, salt and nutmeg, cook 6 min/90 °C/speed 4. Set aside.
  2. Add the garlic, blend 3 s/speed 7, add a drizzle of oil and the kale, cook 4 min/120 °C/reverse/speed 1.
  3. Mix with the pasta and béchamel, top with cheese and bake for 20 minutes at 200 °C until golden.

Food & wine pairing

A supple red, such as a Côtes du Rhône or a Ventoux.

Excessive drinking is harmful to your health. Please drink responsibly.

And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

The shopAll recipes

Excessive drinking is harmful to your health. Please drink responsibly.
The sale of alcohol to minors under 18 is prohibited.

© 2026 Vino Veritas – HERNANDEZ SASU

Vino Veritas is part of the Synaxis galaxy.

To make reading easier for everyone, this site uses Luciole, an inclusive typeface designed for visually impaired people. Find out more

EN