Grønlangkål - Traditional Danish Creamed Kale

Grønlangkål is a classic Danish dish that features tender kale leaves simmered in a rich and creamy sauce. This traditional recipe has been enjoyed in Denmark for centuries and is a staple during the winter months.

Grønlangkål - Traditional Danish Creamed Kale

Grønlangkål is not only delicious but also packed with nutrients, making it a perfect addition to any hearty meal.

Follow this detailed recipe to create an authentic and flavorful Grønlangkål that will impress your guests.

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Ingredients

• 2 lbs fresh kale leaves

• 4 cups vegetable broth

•  1 cup heavy cream

• 4 tablespoons butter

•  1 onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 teaspoon salt

•  1/2 teaspoon pepper

• 1/4 teaspoon nutmeg

Instructions:

1. Preparing the Kale:

   - Rinse the kale thoroughly under cold water to remove any dirt or impurities.

   - Remove the tough stems from the kale leaves, keeping only the tender parts. Discard the stems.

   - Chop the kale leaves into smaller, bite-sized pieces. Set aside.

2. Blanching the Kale:

   - Fill a large pot with water and bring it to a boil.

   - Add the chopped kale leaves to the boiling water and blanch for about 2 minutes.

   - Drain the kale using a colander and immediately plunge it into a bowl filled with ice water to stop the cooking process.

   - Drain the kale again and set aside.

3. Preparing the Sauce:

   - In a separate large saucepan, melt the butter over medium heat.

   - Add the finely chopped onion and minced garlic to the pan and sauté until they become translucent and fragrant, about 3-4 minutes.

   - Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute to create a roux.

   - Gradually pour in the vegetable broth, whisking constantly to prevent lumps from forming.

   - Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken.

   - Stir in the heavy cream, salt, pepper, and nutmeg. Continue stirring until the sauce is smooth and well combined.

4. Combining the Kale and Sauce:

   - Add the blanched kale to the saucepan with the creamy mixture, ensuring that the kale is well coated.

   - Reduce the heat to low and let the kale simmer in the sauce for about 10-15 minutes, or until it becomes tender and absorbs the flavors.

5. Serving the Grønlangkål:

   - Once the kale is cooked to perfection, transfer the Grønlangkål to a serving dish.

   - Garnish with a sprinkle of nutmeg or freshly ground black pepper for an extra touch of flavor and presentation.

   - Grønlangkål is traditionally served as a side dish alongside Danish meatballs (frikadeller), boiled potatoes, and pickled beets.

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Grønlangkål - Traditional Danish Creamed Kale

Grønlangkål - Traditional Danish Creamed Kale

Enjoy your homemade Grønlangkål, as its creamy texture and delightful flavors bring a taste of Denmark to your table. Velbekomme!

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