Kale persillade

This persillade made from kale is an ideal way to add a unique flavour to meat, fish, or vegetables. It can easily be frozen in portions so that you always have a supply in stock.

Kale persillade

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!










fine mustard






braised kale



salt and white pepper

Preparation method

  • Allow the butter to come up to room temperature.
  • Finely chop the kale in a blender or food processor together with the mozzarella, mustard, and panko.
  • Add the butter and mix well.
  • Season to taste with salt and white pepper.
  • Roll up the persillade in plastic film to create a sausage shape that you then leave to firm up in the refrigerator.
  • Measure 50g of the kale persillade and roll out thinly between two sheets of baking paper.
  • Place in the freezer for fifteen minutes before cutting it into the desired shape.
  • Lay it on the product you wish to flavour (meat, fish, poultry, or vegetables) and gratinee under a salamander grill or with a kitchen blowtorch just before serving.

Serving suggestions

  • Perfect as part of a dish with meat, fish, poultry, or vegetables.
  • The persillade can be used to gratinee your product. It adds extra flavour and a very special appearance to the dish.

Previous page