(Grønlangkål)
3 sticks kale
2 oz (50 g) butter
2 tablesp. (50 g) flour
¾ pint (4 dl) milk
4-5 tablesp. cream (1-1 ½ dl)
Salt and ground white pepper
Grated nutmeg
Pluck the leaves from the stalk and ribs, rinse well and steam for ½ hour without adding more water.
Drain and pass through the mincer, or blend.
Make a white sauce with the butter, flour and milk, add the cream and season with salt, pepper and nutmeg.
Gradually stir the sauce into the kale until the mixture has a suitable consistency and is a beautiful dark green.
Season again if necessary and serve with the ham and potatoes browned in sugar.
