Tuesday, July 26, 2011

Ham with Green Kale or Skinke med Grønlangkål

I found some really lovely Kale at Earth Fare last week and had to pick it up.    And my mouth is watering in anticipation.   This is part of a traditional meal for Danes, during the Christmas season, but since I didn't get any over Christmas and in fact hadn't spotted any kale in any store til last week, (Christmas in July anyone?) I've been left with a craving for it.   I thought about having the full meal deal of  Skinke med Grønlangkål og Brunede Kartofler.   (giggle).   OK, in English it's Ham with Green Kale and sugar browned potatoes.    But as life has a way of getting in the way, I kept putting off cooking the kale, until the ham steak that I had in the fridge was already consumed, sigh.  So the other day, I bit the bullet and decided to make my Grønlangkål anyway.  
I was so excited to make this, but have to admit to having a temporary lapse of attention while I was cooking this.  Sigh, I burnt it.  But managed to salvage enough to eat, and it was very good.

You need to do as I say and not get distracted, burnt kale doesn't smell real good and the smell lingers in the air.

First off,  wash the kale

and cut the leaves off of the stems.   Discard the stems, they're not edible.  Well, maybe if you throw them into a pot for flavouring a soup, hmmm, something to think about.

Next chiffonade the kale, by rolling the cut leaves into a roll, and cutting across the leaves.

 You don't need to do a really neat job here, a rough chiffonade is just fine.  You want to pieces to be roughly equal in size for steaming.

Add a little water, maybe a cup (and don't do like I did, turn the heat on high and not put enough water in the pot, it burns really well that way), put a lid on and let it steam for about 10 minutes or so.
Mix up some butter and flour into a paste for a roux and stir this into the kale, it thickens the cooking liquid.

Keep stirring as it thickens, and add a little cream or milk to thin it out.  You want the sauce to be the consistency of white sauce.  If it's too thin, add a little more roux, too thick, add some more milk.  Continue to cook, stirring it often, for another five to ten minutes.   Add a little salt and pepper to taste and about a tablespoon of sugar at the end.  
Serve with some ham for a really lovely meal. 

See you later, I'm going to go and eat this while it's still warm.  

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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