Recipe for kale stew
A real grandma classic!
Creamed kale is something many of us primarily eat during the Christmas season (or New Year’s Eve, if you’re like me and from Southern Jutland), but you certainly won’t go wrong by serving it at other times of the year or for other holidays, for example, the Easter lunch!
In general, it is truly delicious all winter long when kale is in season.
You can let creamed kale “stand alone” as a side dish, for example, to boiled ham (or sous vide-prepared ham) and sausage, or you can eat it as a sauce on top of, for example, potatoes.
Even though I’m from Southern Jutland, this recipe is not the Southern Jutland version, where you add mashed potatoes to the kale. This is the more classic version instead.
Creamed Kale Recipe
Ingredients
- 500 gram Kale fresh
- Water for boiling
- 28.4 gram Butter or duck fat
- 15.6 gram Wheat Flour
- 100 gram stock or bouillon / cooking water
- 200 gram Milk
- Salt and Pepper
- Sugar
Instructions
- Start by rinsing and removing the coarsest ribs from the kale.
- Bring a pot of lightly salted water to a boil and add the kale. Let the kale cook for 10 minutes.
- Take the kale out of the cooking water and place it in a sieve. Simply discard the cooking water from the kale.
- Press the kale down in the sieve to drain the water.
- Chop the kale finely on a cutting board.
- Melt the butter/duck fat in a pot and add the flour while whisking, forming a roux.
- Then add your fond/bouillon/cooking water from the ham and stir it until you get a smooth mixture.
- While whisking, add the milk.
- Bring it to a boil and add the kale. Let it heat through for 5 minutes.
- Season your kale stew with freshly ground salt and pepper, as well as sugar.
Notes
If you're using frozen kale, just put it in the roux-based sauce while it’s still frozen. Let the frozen kale thaw in the sauce under a lid, stirring occasionally.