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Kale dish (grønnkålrett)

Grønnkålrett is boiled, finely chopped kale in a thick white sauce seasoned with nutmeg and a little sugar, served with cooked celeriac or cucumber, tomato and egg wedges. From Erken's Stor kokebok (1949), p. 429.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 429 (falt i det fri)

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About the dish

The dish turns kale into a neatly arranged vegetable course with white sauce, garnished with tomato and egg.

How to make it

  1. 1

    Boil the kale

    Wash the kale and strip the leaves from the stalks. Boil in salted boiling water for 10-15 minutes. Pour cold water over and drain well. Chop or mince finely.

  2. 2

    Make white sauce

    Melt the butter, stir in the flour and add the milk to make a thick white sauce. Cook it through.

  3. 3

    Combine and season

    Add the chopped kale to the sauce and season with salt, nutmeg and a little sugar.

  4. 4

    Serve

    Arrange the kale neatly on a dish. Lay the cooked celeriac or cucumber in neat slices alongside, and garnish with tomato and egg wedges.

Changes from the original

Measures are given in modern units. «En tanke» of nutmeg is written as a pinch, and the sauce quantities follow the text without additions.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 429)~77% of the text changedremovedadded
1 stk stokk grønnkål. grønnkål vann (til koking). salt (i kokevannet, og til sausen). 60 g smør. gr. smør 50 g hvetemel. gr. mel 3 dl melk. dcl. melk salt 1 klype muskat (1 tanke). tanke muskatt litt sukker (litt). 1 stk kokt selleri eller agurk (i skiver). 1 stk tomat (til pynt). 2 stk hardkokte egg (2–3, i båter). Vask grønnkålen og riv bladene 2—3 hårdkokte egg. Grønnkålen vaskes, rives av stilkene. Kok dem stilkene, settes over i kokende, saltet vann i 10–15 minutter. Hell kaldt vann over og la renne koker i 10—15 minutter, overhelles koldt vann, renner godt av. Hakk eller mal kålen fint.. Smelt smøret, rør inn melet av og spe med melken til hakkes eller males fint. Lag en tykk, hvit saus. Kok den gjennom.. Tilsett saus, tilsett den hakkede grønnkålen i sausen grønnkål og smak den til med salt, muskat og litt sukker.. Legg grønnkålen krydderiene. Legges pent på et fat. Legg fat, og ved siden av legges den kokte sellerien eller agurken kokte, i pene skiver ved siden av, og pynt skårne selleri, pyntet med tomat tomater og eggebåter.

Note on Modernised

Mål er skrevet i moderne enheter. «En tanke» muskat er skrevet som en klype, og sausemengden følger teksten uten tillegg.

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Frequently asked questions

How long is the kale boiled?
The book says 10-15 minutes in salted boiling water.
What is served with the kale?
Slices of cooked celeriac or cucumber, tomato and 2-3 hard-boiled eggs in wedges.

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