Kale and Feta Gratin
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60 MIN.



  • 600 g kale (alternatively spinach)
  • Salt
  • 2 onions
  • 1 garlic clove
  • 200 g pumpkin flesh (e.g. Hokkaido)
  • ½ bunch of thyme
  • 4 tbsp olive oil
  • 100 ml vegetable stock
  • Pepper
  • 300 g feta
  • 2 tbsp. runny honey
  • 2 tbsp. apple vinegar


  • Oil for greasing


Clean the kale, wash thoroughly and allow to drip dry. Remove the stalk from the washed kale with a sharp knife. Cut out the leaf veins from each leaf. Cut the leaves into small pieces (yields 300 g), blanch briefly in boiling salted water, lift out, rinse in ice water, drain well and set aside. Peel the onions and garlic and finely dice both. Cut the pumpkin flesh into small cubes. Wash the thyme, pat dry and dab off the leaves.

Heat 2 tbsp. olive oil in a pan. Sauté the onions, garlic and pumpkin briefly in the oil. Add the kale, pour in the vegetable stock, season with salt and pepper and cook for about 15 minutes.

Preheat the oven to 180°C top/bottom heat (160°C fan) Brush the FRESH & SAVE gratin dish with oil.

Add the vegetables to the dish. Cut the feta into approx. 1 cm cubes and fold into the vegetable mixture.

Add the remaining olive oil, thyme, honey, cider vinegar, salt and pepper to a bowl, stir and spread over the vegetable mixture. Bake the gratin in the preheated oven for about 20 minutes. Remove and serve immediately.


The dish can be made with spinach outside the kale season. This removes the need for the blanching process.


The gratin is perfect for preparing in advance. To do this, vacuum-pack the completely cooled gratin with the appropriate FRESH & SAVE lid and refrigerate. To finish, remove from the refrigerator, release the vacuum and remove the lid. Bake in the oven as described above.

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