Creamed Kale (Grønlangkål)
Grønlangkål is a popular dish in Denmark, often served with pork and potatoes.
Serves: 6Hands-on: 30 minutesTotal: 50 minutesDifficulty: Medium
- 1 lb. kale, rinsed well with stalks and stems removed
- 1½ 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 ½ 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.