Kale with goat’s cheese


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 400 g kale
  • 2 sweet onions
  • 100 g fresh Saint-Maure goat’s cheese
  • 3 tablespoons olive oil
  • 100 ml white port
  • 200 ml vegetable stock
  • Salt and pepper
  • 50 g hazelnuts

1 flameproof casserole dish

1 chopping board


Coarsely chop the kale.

Peel and cut the onions into wedges.

Cut the goat’s cheese into large pieces.

Sauté the kale in olive oil in a flameproof casserole dish over low heat. Pour in the port and vegetable stock. Add the onions, season, cover and cook over low heat for 15 minutes.

Add the pieces of goat’s cheese and whole hazelnuts and cook for another 5 minutes.