Finely chopped kale simmered in a creamy béchamel-like sauce, a traditional Danish Christmas side dish served with roast pork or duck.
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.
Serves 6
Blanch the chopped kale in boiling salted water for 5 minutes, then drain thoroughly, pressing out excess water.
In a separate pot, melt butter, whisk in flour, and cook for 1 minute.
Gradually whisk in milk and cream, stirring constantly, and simmer for 8 minutes until thickened.
Stir the well-drained kale into the sauce.
Season with nutmeg, salt and pepper.
Simmer gently for another 10 minutes so the kale fully absorbs the creamy sauce, then serve hot alongside roast pork or duck.
Press as much water out of the blanched kale as possible before adding it to the sauce, or the finished dish turns watery instead of creamy.
Whisk the milk into the roux gradually to prevent lumps.
This dish is traditionally rich with nutmeg — don't skimp on it, as it's a defining flavor note.
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.
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.
Grønlangkål 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.
Yes, it reheats well; add a splash of milk when reheating to loosen the sauce if it has thickened too much.
The kale wasn't drained thoroughly enough after blanching — press it firmly in a sieve or clean towel before adding to the sauce.
Roast pork (flæskesteg) or roast duck are the classic Danish Christmas dinner pairings for this creamed kale.
Per serving (220g / 7.8 oz) · 6 servings total
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