Classic recipe for preparation of creamed kale from kitchen of our grandmothers.
No. of servings
|all-purpose flour / plain flour||2||tablespoon|
|semi skimmed milk 1,5%||300|
Peel and finely chop the onion. Rinse head of kale, remove destroyed, dry or very dirty top leaves and cut the kale. Peel the potatoes and cut into the cubes.
In a large saucepan saute the onion, kale and potatoes in oil (lard). Season with salt, sprinkle with caraway and pour water in. Braise the potatoes with kale until soft cca 30 minutes, stirring frequently and if necessary pour water in.
Peel the garlic and add minced one to cooked kale. Stir flour in milk, pour into the kale and reboil.
Kale can be served with burger, roasted sausage or pork sausages, eventually with fried egg.