Autumn time is kale time! In this tasty and vegetarian casserole, soy milk is used instead of cow’s milk and this without compromising on taste.
Ingredients for 6 servings:
- 160 g onions
- 14 ml oil according to tolerance
- 1000 g kale
- nutmeg
- 1200 g potatoes
- 150 g eggs
- 250 ml soy milk
- 250 ml of water
- salt
- white pepper
Preparation:
- Clean and wash the kale thoroughly. Blanch in boiling salted water for 3 minutes, drain the water and rinse with cold water immedately.
- Drain the water and then roughly chop the kale on a cutting board with a knife.
- Put the diced onions in heated oil and sauté. Then add the kale, season with salt and pepper, pour over water and simmer for about 30 minutes over low heat.
- Pour half of the kale mixture into a coated baking dish. Peel the boiled potatoes, press them through a press and place on the the kale. Scatter the rest of the kale on top.
- Mix the milk with the eggs, season with nutmeg, salt and pepper and then pour over the casserole.
- Place the kale casserole in the preheated oven on the middle rack and bake at 200 °C for about 40 minutes.
Note:
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.
