Ingredients
-
1 lb 7 oz (650 g) curly Kale
-
1¾ tablespoons (25 g) Butter
-
3 tablespoons (25 g) plain all-purpose Flour
-
1¼ cups (300 ml) Milk
-
Salt
-
freshly ground Black Pepper
-
Mustard
-
Sugar
-
Vinegar
Directions
This is a husmanskost recipe from the Jutland region of Denmark. Husmanskost is a word used to describe traditional, hearty, filling food. Blanched kale in white sauce is a Christmas favourite and works well with pork and ham. It isn’t the prettiest of dishes, but this wouldn’t be an inclusive Scandinavian Christmas book without it. As well as Jutland, grønlangkål is popular elsewhere in Denmark, southern Sweden and northern Germany. Leftovers make a good base for a quiche.
Steps
|
1
Done
|
Remove the stalks from the kale and chop the leaves finely. Blanch in water for 7–8 minutes – if you have water from cooking ham or other meat, it works well for flavour. Drain. |
|
2
Done
|
In a saucepan, melt the butter and add the flour to make a roux. Whisk well, then start to add the milk, bit by bit. The usual rule is that the more special the occasion, the more cream is used, so the ratio is up to you and the occasion. |
|
3
Done
|
Add the kale to the sauce and leave to stew for several minutes over a low heat. Season with salt and pepper (and maybe a small bit of mustard), to taste. The kale, depending on how bitter it is, might also need a bit of sugar or a drop of vinegar. Use your own judgement. |
