- 1/2 tablespoon of butter
- 1/2 tablespoon of flour
- 1 cup of milk (other options is fish stock, chicken stock or beef stock)
- 1 large bunch of washed kale, finely chopped
- Salt and pepper
- cutting board
- sharp knife
- small-medium heavy saucepan
- wooden spoon
Prepare the Kale
Rinse kale well in large bowl of warm water. Place the kale in a colander and drain. Rip the leaves off the stem. Discard any discolored leaves and tough stems.
Cooking Tip: Be sure to wash this carefully and just before use, since it will hasten spoilage.
Then cook the kale in a pot of water. Add a little bit of salt into the water. Cook for about 20 minutes in order for the leaves to get soft. Then scoop the kale out of the pot, Slice the leaves crosswise into ½ inch thick slices with a sharp knife on a cutting board. Set it aside in a bowl.
Cooking Tip: Whenever you shop for kale, buy lots of it because it cooks down dramatically.
Make the Cream Sauce
Melt the butter in the saucepan over medium heat.
Add the flour and whisk until the flour is absorbed into the butter (this a "roux"). Stir for about 2-3 minutes until it becomes thick, smooth and pale beige in color.
Add the milk gradually about 1/3 at a time, and whisk constantly. Keep stirring and bring to boil. Add Kale juices too. You don't want this to burn. Stir constantly for about 5-6 minutes until smooth and thick.
If the sauce is too thick, you need to prime with milk or kale juice. If it is too thin, boil a little more. Avoid the sauce tasting like flour by stirring well and carefully.
Turn down the heat. Add chopped kale. Add nutmeg for flavoring. Season with salt and pepper. Simmer the sauce for 1-2 minute without boiling.
Cover to keep warm until you are ready to serve. Serve "grønlangkål" with either cooked smoke ham or tongue and over potatoes. Enjoy!
Did you know that ....the ancient Greeks and Romans grew kale in their gardens?