Tender curly kale braised and enriched with cream, butter, and a touch of nutmeg — a velvety green side dish essential to Danish Christmas.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: serving bowl
Garnishes: nutmeg grating, butter knob
Accompaniments: roast beef, brunede kartofler
Instructions
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1
Blanch kale in boiling salted water for 5 min. Drain well and chop finely.
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2
Melt butter in a large pot, whisk in flour, cook 1 min.
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3
Gradually add milk, whisking until smooth. Simmer 3 min.
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4
Add kale, nutmeg, sugar, salt, and white pepper. Stir well.
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5
Cook on low heat 10-15 min, stirring occasionally, until kale is tender and sauce is creamy.
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6
Adjust seasoning and serve hot alongside roast beef and potatoes.
Did You Know?
In old Danish tradition, the first frost of autumn was needed to sweeten the kale — grandmothers insisted the kale must experience frost before harvesting.
Chef's Notes
Equipment Tips
- large pot
- colander
- saucepan
Garnishing
nutmeg grating, butter knob
Accompaniments
roast beef, brunede kartofler
The Story Behind Grønlangkål
Grønlangkål (literally "green long-kale") has graced Danish tables since the 18th century. Kale thrives in Denmark's cool climate, and the tradition of creaming it with butter and milk transformed a humble vegetable into a luxurious Christmas side. It remains as essential to the Danish julefrokost as rødkål.
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