Grønlangkål — Creamed Kale

August 29, 2022

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.