Actually, I made it New Years Day, but I think Mom used to cook this for New Year's Eve back when I was young.
Which was just a couple of years ago.
At any rate, I was in the store a few days ago and what to my wondering eyes should appear, but a large bag of Kale, fresh washed, trimmed Kale. It sat upon the shelf in solitary, lonely splendour until I grabbed it and threw it in the cart.
It didn't know what hit it.
Well, gee, that did it.
I had to buy a ham, and then some canned small potatoes.
I had my New Years Menu set.
I was going to have Skinke med Grønlangkål and some Brunede Kartofler.
I then ended up asking a couple of friends if they wanted to come to dinner at the last minute, cause when I looked at the size of the ham, and how big the bag of kale was, it was really too much for two people.
I've told you before how to make the Gronlangkol or Kale, and I'm sure you know how to roast a ham, but I bet you don't know how to make Brunede Kartofler. So, I'll tell you. I do kinda cheat a little here and use canned new potatoes.
2-3 cans small whole New Potatoes, drained and rinsed
1 cup sugar
2-4 Tablespoons butter
Pour the sugar into an ungreased pan, heat on medium-low heat until the sugar starts to melt around the edges,
And I have to say, canned potatoes are the way to go for this dish. I've cooked and peeled my fair share and then some of new potatoes, burning fingers along the way, I like doing them like this now.