Grønlangkål (Danish Creamed Kale)
Why this recipe works
- Soft, creamy finish: Simmering the kale first makes it tender enough to absorb the cream, so the finished dish is mellow and cohesive rather than watery.
- Simple ingredient list: Kale, cream, salt and nutmeg keep the flavour focused, with the richness of the dairy balancing the vegetable’s earthy edge.
- Classic side-dish role: Its gentle savoury flavour works well beside roast meats, boiled potatoes or roast potatoes without competing with the main dish.
Get the most out of this recipe
Ingredient notes
- Remove tough stems: Strip the leaves from the thick stems before cooking; the stems stay fibrous even after a long simmer.
- Cream choice matters: Double cream gives the fullest texture. Single cream can be used for a lighter version, but it needs gentler simmering and a little more time to thicken.
- Use nutmeg sparingly: Nutmeg should sit in the background as a warm, savoury note rather than dominate the kale.
Texture tips
- Drain thoroughly: Let the cooked kale sit briefly in the colander if it looks wet; excess water will loosen the cream sauce.
- Simmer gently: Once the cream is added, keep the heat low and stir often so it thickens smoothly and coats the kale.
Make-ahead tips
- Make ahead: The dish can be cooked ahead, cooled and refrigerated in a sealed container for up to 3 days.
- Reheat gently: Warm in a saucepan over low heat, stirring often, and add a splash of water if the cream has thickened too much.
- Avoid freezing: Freezing is not recommended, as the cream sauce can separate and the kale may lose its smooth texture.
Authenticity notes
- Tender, not crisp: This style of creamed kale is cooked until soft and mellow, rather than briefly wilted or sautéed.
- Serve with potatoes: Boiled or roast potatoes are a natural pairing, helping balance the richness of the cream.
- Nordic winter side: Grønlangkål is a practical Danish vegetable side, especially suited to hearty roast dinners and colder-weather meals.
Equipment you'll need
Ingredients
Instructions
- Strip the kale leaves from any tough stems, then rinse well. Put the kale in a saucepan with 1 litre water and 1 tsp of the fine sea salt. Bring to the boil, then simmer for 20 minutes until very tender.
- Drain the kale in a colander, then return it to the saucepan. Add the double cream and bring to a gentle simmer over low heat. Cook for 8 to 10 minutes, stirring often, until the cream thickens and coats the kale.
- Season with the remaining fine sea salt and the ground nutmeg. Simmer for 1 minute, then take off the heat and let it stand for 2 minutes to settle. Serve hot.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat low once the cream is added so it thickens gently without catching on the base of the pan.
- If the kale seems watery after draining, let it sit in the colander for a couple of minutes, then return it to the pan before adding the cream.
Substitutions
- Replace double cream with single-cream for a lighter result; simmer a little longer to thicken.
- Replace ground nutmeg with a smaller amount of ground-mace for a similar warm spice note.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat, stirring often, until piping hot; add a splash of water if it looks too thick.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Milk
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