Kale in a creamy sauce is the traditional accompaniment to meatballs, creamed potato and Christmas ham, and is an essential part of the Julbord!
Serves 4
500g kale
1 tsp salt
25g butter
25g flour
120ml milk
120ml double cream
1/4 tsp freshly ground black pepper
freshly ground nutmeg
Wash the kale carefully under cold
running water. Depending on the type, you may want to discard the
heavier stems (it’s easy to just pull the leafy parts off, leaving the
stem behind). Tear the leaves into large pieces and put the kale in a
stock pot with enough cold water to cover and 1/4 tsp of the salt. Cook,
tightly covered, over medium heat for about 15 minutes or until the
kale is very tender. Drain the kale through a sieve, pushing on it with a
spoon to squeeze as much water out of it as possible. Then chop very
finely.
Meanwhile, in a heavy 2 quart saucepan,
melt the butter over medium heat. Remove the pan from heat and stir in
the flour. Add the milk and cream all at once. Return the pan to low
heat and beat vigorously with a wire whisk until the sauce comes to a
boil and is smooth and thick. Add the remaining salt, pepper and chopped
kale. Cook for another few minutes, just until the kale is warmed
through.
Absolutely delicious!
Labels: Christmas, Julbord, recipe, vegetables