Kale cooked with butter and cream is well known in northern countries. In Denmark it forms one of the country‘s traditional dishes when it is combined with pork in some form or other and served with caramelised potatoes.
1 kg kale 75 g butter 20 ml cream 30 g white wheat flour 2 tsp sugar Salt Pepper
1 kg Lammefjord potatoes small 40 g sugar 50 g butter
Boil the potatoes in their skins, peel and leave to cool. Heat sugar in a frying pan over a medium heat, add the butter. When it foams add the potatoes and coat in the sugar-butter mixture. Keep the heat controlled until the potatoes are browned and heated through. Make sure they do not burn. Prepare kale. Make a roux in a heavy based saucepan, add kale and two tablespoons of water. Cook over a medium heat, adding a little more butter, finishing with sugar, salt and pepper. Serve with cooked smoked ham, pork sausages or pork on the bone.
EDITORIALS EURO SNACKS FOOD CONNECTIONS FOOD STORIES GLOSSARY HIGH FIVES LEGENDARY DISHES RECIPES REVIEWS STREET MARKETS