Tuesday, July 26, 2011

Green Kale (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 for a long, long, long time.  



 


 

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.




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.  




yield: 2 servingsprint recipe

Creamed Green Kale (Grønlangkå)l

prep time: 5 MINScook time: 20 MINStotal time: 25 mins
Grønlangkål is usually served alongside Ham (Skinke) and Brunede Kartofler (Caramelized or Sugar Browned Potatoes). It was served as a New Year's meal and was also eaten as a side to many other meals. I add a little sugar even though my mother never did, but I like it better that way.

INGREDIENTS:

  • 1 bunch Kale, stripped off the stems and chiffonaded
  • 1 cup water
  • 2 tablespoons flour
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 tablespoon sugar
  • 1 cup milk

INSTRUCTIONS:

  1. Wash the kale and cut the leaves off of the stems. Discard the stems, or save them for flavoring a soup stock. 
  2. 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 the pieces to be roughly equal in size for steaming. Place into a pot, then add a cup of water, put a lid on and let it steam for about 10 minutes or so.  
  3. Mix the butter and flour into a paste for a roux and stir this into the kale, it thickens the cooking liquid. Add a cup of milk, and keep stirring as it thickens. 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 stir in a  tablespoon of sugar at the end.
  4. Serve as a side dish for ham.
Created using The Recipes Generator
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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