Creamed Kale (Grønlangkål)

Grønlangkål is a popular dish in Denmark, often served with pork and potatoes.

Serves: 6Hands-on: 30 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6


  • 1 lb. kale, rinsed well with stalks and stems removed
  • 1 1⁄2 tsp. salt, divided
  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 2 cups half-and-half
  • 1 tsp. ground nutmeg


  • In a small bowl, mix the sugar and cinnamon.
  • Place the kale in a large pot with enough water to cover; add 1⁄2 teaspoon of the salt. Bring pot to a steady simmer, cover, and cook until the kale is tender, about 20 minutes.
  • Drain the kale in a colander, pressing to release as much water as possible. Chop fine.
  • Rinse and wipe out pot, then melt the butter in it over medium heat. Whisk in the flour, then gradually pour the half-and-half in a steady stream. Cook, whisking constantly, until the sauce becomes thick and bubbly.
  • Fold kale and 1 teaspoon salt into the sauce. Cook an additional 5 minutes. Serve with a sprinkling of nutmeg.