Danish Grønlangkål (Creamed Kale)

About This Recipe

Danish Grønlangkål is a real, traditional Danish dish, known as Creamed Kale. Finely chopped kale simmered in a creamy béchamel-like sauce, a traditional Danish Christmas side dish served with roast pork or duck.\n\nGrønlangkål has been a staple side dish at Danish Christmas dinners for generations, historically valued as one of the few green vegetables reliably available through the winter months.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Danish home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 1 kgcurly kale(stemmed and finely chopped)
• 4 tbspbutter
• 3 tbspall-purpose flour
• 500 mlwhole milk
• 100 mlheavy cream
• 0.5 tspground nutmeg
• 1 tspfine sea salt(to taste)
• 0.25 tspblack pepper

Instructions

1. 1

   Blanch the kale

   Blanch the chopped kale in boiling salted water for 5 minutes, then drain thoroughly, pressing out excess water.

2. 2

   Make the roux

   In a separate pot, melt butter, whisk in flour, and cook for 1 minute.

3. 3

   Add liquid

   Gradually whisk in milk and cream, stirring constantly, and simmer for 8 minutes until thickened.

4. 4

   Combine

   Stir the well-drained kale into the sauce.

5. 5

   Season

   Season with nutmeg, salt and pepper.

6. 6

   Simmer and serve

   Simmer gently for another 10 minutes so the kale fully absorbs the creamy sauce, then serve hot alongside roast pork or duck.

Variations

• •

  Some households add a splash of chicken stock to the sauce for extra depth.

• •

  Top with crispy bacon bits for added texture and flavor.

• •

  A version with a bit of grated cheese stirred in makes a richer, more indulgent side.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions