Grønlangkål — Creamed Kale

Grønlangkål © kvalifood.com

Grønlangkål is the classic creamed kale that belongs on the Danish Christmas table — but it is also good as a side dish the rest of the year. Chopped kale is cooked in a thickened white sauce with butter. Simple and good.

Ingredients

Yields 4 servings

  • 375 g frozen chopped kale
  • 300 ml semi-skimmed milk
  • 3 tbsp plain flour
  • 25 g butter, optional
  • salt

Directions

Make the sauce

Whisk the milk and flour together into a smooth slurry. Pour it into a saucepan and bring to the boil, whisking constantly. Reduce the heat.

Add the kale

Add the frozen kale to the pan. Put a lid on and let the kale thaw slowly — stir occasionally. Cook the kale for 5 minutes. Add butter if using. Season with salt.

Serving

Serve as a side dish with fried pork belly, medister sausage, meatballs, or as part of the Danish Christmas dinner.

Notes

  • Frozen chopped kale is the easiest option. Fresh kale needs to be stripped from the stalks, boiled, chopped, and then creamed.
  • A pinch of nutmeg lifts the flavour.
  • Grønlangkål is a staple of the Danish Christmas table alongside roast pork and caramelised potatoes.
  • The dish can be made a day ahead and reheated — it holds up well to reheating.
  • Using cream in place of some of the milk gives a richer version.