Grønlangkål

Grønlangkål is a classic Danish dish that brings warmth and tradition to your festive table, particularly at Christmas. This creamy side dish pairs wonderfully with meats like roast duck or pork, showcasing kale in a delightful creamy sauce that is both rich and comforting.

Ingredients

🥬 450 g chopped kale or 800 g fresh kale prepared
🧈 50 g butter
🌾 4 tablespoons wheat flour
🥛 6 dl cooking cream
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon pepper
🍬 1 tablespoon brown sugar (Rørsukker)
🌰 1/4 teaspoon grated nutmeg, optional

Instructions

1- Boil the Kale:

• Boil the chopped kale for about 15 minutes until it's tender.
• Drain thoroughly using a colander.

2- Prepare the Roux:

• In a large cooking pot, melt the butter over medium heat.
• Add the wheat flour to the melted butter and whisk continuously to form a smooth roux.

3- Add the Cream:

• Gradually add the cooking cream, whisking constantly to keep the sauce smooth and prevent lumps.

4- Combine Kale and Sauce:

• Once the sauce thickens, stir in the drained kale, mixing well to combine.

5- Simmer and Season:

• Allow the mixture to simmer for an additional 10 minutes, stirring occasionally.
• Season with salt, pepper, brown sugar, and optionally, a bit of grated nutmeg, adjusting to taste.

6- Serve:

• Serve warm as an accompaniment to your main course.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Equipment: Large cooking pot, Colander, Whisk, Wooden spoon, Glass bottle for cream

Cooking Tips:

• Prevent Lumps: Always whisk continuously while adding cream to the roux.
• Enhanced Flavor: For a richer flavor, incorporate some fat from roasted meats like duck or pork.
• Fresh Kale: Grate, boil, and chop fresh kale if not using pre-chopped.

#danishcuisine #creamedkale #christmasdinner #comfortfood #traditionalrecipe

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Grønlangkål