Långkål (Creamed Kale)
User Reviews
4.9
Långkål (Creamed Kale)
Description
Långkål (Creamed Kale) is prepared by first washing fresh kale leaves and removing tough stems before chopping them coarsely. The kale is briefly boiled with salt to soften slightly, then simmered in ham stock or water until tender, which infuses the leaves with flavor. After draining, it is sautéed in butter and finished by simmering in whipping cream, creating a creamy, lush consistency seasoned with white pepper and optionally a hint of mace to add subtle spice. The dish showcases a rich, mellow balance between the earthy kale and the smooth cream sauce.
The creamed kale is well suited as a side dish alongside ham or roasted meats, complementing richer proteins with its creamy texture and gentle seasoning. Its warmth and richness also make it a comforting addition to a colder season meal.
A few optional steps can enhance the traditional recipe: adding a small amount of sugar and mace after simmering in cream can adjust the flavor to taste. Ideally, the use of ham cooking liquid provides an authentic depth, but broth or water can substitute. Avoid replacing the cream with milk and flour, as this changes the flavor and texture noticeably. If not serving immediately, covering and refrigerating after the initial cooking preserves the dish for finishing later.
Ingredients
- 600 g kale leaves fresh, not frozen
- 1 tsp salt for boiling +more to season to taste
- 1 l ham cooking liquid ham stock or water
- 50 g butter
- 180 ml whipping cream
- white pepper freshly ground, to taste
- ¼ tsp mace optional, ground
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
- Use ham cooking liquid if possible to enrich the kale's flavor; otherwise, water or ham bouillon works.
- Adding a tablespoon or two of sugar and a pinch of ground mace after simmering in cream is optional to adjust taste.
- Avoid substituting cream with milk and flour as it results in a less satisfactory flavor and texture.
User Reviews
Overall Rating
4.9
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