Sides
Grønlangkål (Danish Creamed Kale)
The Quirky Foodster Team
Ingredients
- 800 g (1.75 lb) curly kale, stems removed, chopped
- 50 g (3 1/2 tbsp) butter
- 30 g (1/4 cup) flour
- 400 ml (1 2/3 cups) whole milk
- 100 ml (scant 1/2 cup) heavy cream
- Freshly grated nutmeg, to taste
- Salt and white pepper, to taste
Method
- Blanch the kale in boiling salted water for 3-4 minutes, then drain well and chop finely.
- Melt the butter in a saucepan over medium heat and whisk in the flour to form a roux, cooking for 1-2 minutes.
- Gradually whisk in the milk and cream, stirring constantly until smooth and thickened, about 5 minutes.
- Stir the chopped kale into the sauce and simmer gently for 10 minutes.
- Season with nutmeg, salt and white pepper before serving hot.
Introduction: A rich, buttery creamed kale traditionally served alongside Christmas ham, hot dogs or medisterpølse, grønlangkål is a Danish take on winter greens that turns humble kale into a velvety, comforting side dish.
Cultural Background: A rich, buttery creamed kale traditionally served alongside Christmas ham, hot dogs or medisterpølse, grønlangkål is a Danish take on winter greens that turns humble kale into a velvety, comforting side dish.
Tips: Squeeze out excess water from the blanched kale before chopping to avoid a watery sauce. A little extra nutmeg is traditional and gives the dish its characteristic warmth.
Variations: Some versions blend the kale until completely smooth for a finer texture. Add a splash of chicken stock for extra savoury depth. Naturally vegetarian; use a plant-based butter and cream alternative for a vegan version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring in a splash of milk if it has thickened too much.
Nutrition: Approx. 190 kcal, 6g protein, 14g fat, 12g carbohydrates per serving.
FAQs
Q: Can I use frozen kale?
A: Yes, thaw and squeeze out excess water thoroughly before adding it to the sauce.
Q: What is this traditionally served with?
A: Danish Christmas ham, boiled potatoes and mustard are classic accompaniments.
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