I was hosting the last book club gathering of the year and as it was Christmas themed I made meatballs and Jansson’s temptation but also a few vegetarian dishes, like this creamed kale. It’s very popular in Sweden for Christmas but not a traditional item on my family’s julbord, so it was fun to make it. It’s really nice too, full of flavour and not too creamy.
Creamed kale, serves 4-6
400 g chopped kale
5 dl vegetable stock (or beef stock)
1 tbsp butter
100 ml double cream
a small pinch of sugar
salt, white pepper
Rinse the kale, cook until soft in the stock, approx 25 minutes. Melt the butter in a sauteuse pan. Remove the kale from the stock with a slotted spoon and transfer to the pan. After a minute or so, add the cream and cook for approx 10 minutes. Season with sugar, salt and white pepper.