Långkål (Creamed Kale)

Name: Långkål (Creamed Kale)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 600 g kale leaves; 1 tsp salt; 1 l cooking liquid from ham; 50 g butter; 180 ml whipping cream; white pepper; ¼ tsp ground mace

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 servings
Course
Side Dish
Cuisine
Swedish

Långkål (Creamed Kale)

Iris Warren

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The chilly Swedish autumn provides an ideal environment for the cultivation of crops such as kale, cabbage, and Brussels sprouts, which have now become integral components of our autumn and winter diet.

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Ingredients

Servings

600 g kale leaves fresh, not frozen
1 tsp salt for boiling +more to season to taste
1 l cooking liquid from ham ham stock or water
50 g butter
180 ml whipping cream
white pepper freshly ground, to taste
¼ tsp ground mace optional

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Instructions

Wash and drain the kale well and cut off or tear away the tough stems.
Chop the leaves coarsely and place them in a large saucepan. Add 1 teaspoon of salt on top and pour in enough water to just about cover the kale.
Bring to a boil and simmer to cook the kale for about 2-3 minutes. Drain away the water, squeezing the excess water from the leaves lightly.
Now pour in your ham stock or water and bring to a boil once again. Turn the heat down to medium-low and cook for 10 - 15 minutes until tender. Stir regularly.
Once cooked, drain once again, squeezing the kale carefully.
If you plan to finish the recipe later this is the point when you want to cover it with film and place it in the fridge.
To finish up the recipe now, melt the butter in a pan and add the kale. Fry it for a couple of minutes, stirring thoroughly then pour in the 3/4 cup cream in the pan. Let it cook for 5 minutes or so.
Taste the creamed kale and adjust the seasoning with more salt and pepper if necessary.
Simmer for a further 5 minutes.
Turn off the heat and enjoy the långkål while piping hot!

Notes

Ideally långkål should be made using the cooking liquid from the ham, but it can be made using just water or ham stock made using a bouillon cube.
Don’t be tempted to replace the cream with milk and flour as it really doesn’t taste as good, even if it might be healthier.
Some Swedes like to add a tablespoon or two of sugar and a touch of mace. After the kale has been simmering in the cream for about 5 minutes, have a taste and then, if you like, add some sugar and mace if you think it would improve the dish.