Legendary Dishes | Grønlangkål med Skinke (kale with ham and caramelised potatoes)


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
  • 30 ml cream
  • 30 g white wheat flour
  • 2 tsp sugar
  • Black Pepper
  • Salt


  • 1 kg Lammefjord potatoes, small 
  • 50 g butter
  • 40 g sugar

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.