Kale with Cream Sauce is a favourite Danish dish. It is an excellent accompan-iment to a cold meat pie or omelets.
3 lb. kale, washed, drained and chopped
1½ teaspoons salt
1 oz. butter
2 tablespoons flour
8 fl. oz. milk
8 fl. oz. double cream
2 teaspoon black pepper
Place the kale in a large saucepan. Add
1 teaspoon of salt and enough water to cover. Bring the water to the boil over moderately high heat. Reduce the heat to moderate and cook for
15 minutes, or until the kale is tender. Remove the pan from the heat and drain the kale in a colander, pressing down with the back of a wooden spoon to squeeze out all the water. Puree the kale in a food mill or blender and set it aside. Keep warm.
In a large frying-pan, melt the butter over low heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk and the cream, stirring constantly. Return the pan to low heat and add the remaining salt, the pepper and the kale puree. Simmer the mixture, stirring constantly, for 3 to 5 minutes, or until it is hot but not boiling.
Transfer the mixture to’ a warmed serving dish and serve immediately.