📝 About This Recipe
A cornerstone of the Swedish 'Julbord' (Christmas buffet), Stuvad Grönkål is a luxurious, comforting side dish that transforms humble kale into a silky, decadent delight. This recipe balances the earthy, mineral notes of fresh kale with a rich, nutmeg-scented béchamel sauce, elevated by a touch of savory broth. It is the ultimate Scandinavian comfort food, offering a vibrant pop of color and a sophisticated texture that bridges the gap between rustic farmhouse cooking and elegant holiday dining.
🥗 Ingredients
The Greens
- 500 grams Fresh Curly Kale (stems removed, leaves thoroughly washed)
- 2 liters Water (for blanching)
- 1 tablespoon Sea Salt (for the blanching water)
The Roux and Base
- 3 tablespoons Unsalted Butter (high quality, European style preferred)
- 3 tablespoons All-purpose Flour
- 1/2 piece Yellow Onion (very finely minced)
The Creamy Sauce
- 1.5 cups Whole Milk (room temperature)
- 1/2 cup Heavy Cream (at least 35% fat content)
- 1/2 cup Vegetable or Chicken Stock (reserved from blanching or fresh)
Seasoning and Finish
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon White Pepper (finely ground)
- 1 teaspoon Granulated Sugar (to balance the kale's bitterness)
- to taste Salt (fine sea salt)
- 1 teaspoon Lemon Juice (optional, for brightness)
👨🍳 Instructions
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1
Prepare the kale by stripping the leaves away from the tough center ribs. Discard the ribs and roughly chop the leaves into 1-inch pieces.
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2
Bring a large pot of water to a rolling boil and add the tablespoon of sea salt.
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3
Blanch the kale in the boiling water for about 5-8 minutes until tender but still vibrantly green. If using older, tougher kale, you may need up to 10 minutes.
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4
Drain the kale in a colander, reserving 1/2 cup of the cooking liquid. Immediately run cold water over the kale to stop the cooking process and preserve the color.
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5
Using your hands or a clean kitchen towel, squeeze as much excess water out of the blanched kale as possible. Finely chop the squeezed kale and set aside.
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6
In a medium saucepan or deep skillet over medium heat, melt the butter until it begins to foam.
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7
Add the finely minced onion to the butter and sauté for 3-4 minutes until translucent and soft, but not browned.
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8
Whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly to remove the raw flour taste without letting the roux take on color.
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9
Slowly pour in the milk, a little at a time, whisking vigorously to ensure a smooth, lump-free consistency.
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10
Whisk in the heavy cream and the reserved 1/2 cup of kale cooking liquid (or stock). Bring to a gentle simmer.
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11
Reduce the heat to low and let the sauce thicken for about 5 minutes, stirring occasionally.
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12
Stir in the finely chopped kale, ensuring it is evenly coated in the creamy sauce.
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13
Season with the nutmeg, white pepper, sugar, and salt. Simmer for another 3-5 minutes to let the flavors meld.
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14
Taste and adjust seasoning. Add a squeeze of lemon juice if the dish feels too heavy; the acidity will brighten the fats.
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15
Transfer to a warm serving bowl and serve immediately while the sauce is silky and hot.
💡 Chef's Tips
Always squeeze the kale thoroughly after blanching; excess water will dilute your beautiful cream sauce and make it runny. Use white pepper instead of black pepper to maintain the pristine, creamy aesthetic of the dish. If the sauce becomes too thick, simply whisk in a splash more milk or cream until you reach your desired consistency. For an extra layer of flavor, you can sauté a small amount of finely diced smoked bacon or pancetta before adding the onions. Freshly grated nutmeg is non-negotiable—it provides that quintessential Swedish 'holiday' aroma that pre-ground nutmeg lacks.
🍽️ Serving Suggestions
Serve as a classic accompaniment to Swedish meatballs (köttbullar), lingonberry jam, and boiled potatoes. Pair it with glazed Christmas ham (julskinka) for an authentic Nordic holiday feast. It works beautifully alongside pan-seared salmon or roasted white fish for a lighter meal. Enjoy with a crisp, dry Riesling or a traditional Swedish festive ale (julöl). Top with a few toasted breadcrumbs or fried onions for an added textural crunch.