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.