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Långkål (Creamed Kale)
4.9 from 162 votes

Långkål (Creamed Kale)

Långkål (Creamed Kale) features fresh kale gently cooked first in salted water and then simmered in ham stock to enhance its flavor. The kale is finished with butter and whipping cream for a rich and creamy texture, seasoned subtly with white pepper and optional ground mace for a mild warmth. This Swedish side dish brings a comforting softness from the cream balanced by the slight bitterness of kale, making it a hearty accompaniment for meals involving ham or other meats.

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

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

    Cup of Yum
  1. Wash and drain the kale well and cut off or tear away the tough stems.
  2. 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.
  3. 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.
  4. 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.
  5. Once cooked, drain once again, squeezing the kale carefully.
  6. 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.
  7. 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.
  8. Taste the creamed kale and adjust the seasoning with more salt and pepper if necessary.
  9. Simmer for a further 5 minutes.
  10. 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.