This is a typical side dish for a Swedish Christmas table that originates from the southern part of Sweden called Halland, the dish itself is called “Halländsk långkål”.
Since kale is the craze all over the world at the moment, I included this dish in the recipes that I developed for Fresh Vegan Magazine’s Christmas Issue. It’s easy to make and it’s a hearty but fresh compliment to the other dishes in the vegan recipe suite I developed for this issue.
- 300-gram kale, roughly chopped, stems removed 500 ml non-dairy cream
- 3 tsp soy
- 100 ml stout
- 2 pc garlic cloves, minced
- 3 tsp rose pepper, crushed
- 50 ml flat-leafed parsley, finely chopped veggie stock powder (optional) rapeseed oil
- Add rapeseed oil, crushed rose pepper and garlic to a pot, and let the spices blend with the oil while heating up. Add kale and soy and reduce the heat. Fry for a few minutes.
- Pour over stout, stir.
- Add non-dairy cream, and let simmer together for about 5 minutes.
- Taste the sauce, and add a few pinches of veggie stock if you need more flavour and salt. Taste again and ensure that the sauce is not too salty. Be careful with any extra veggie stock.
- Add the parsley and let the kale cook on low heat for 15-20 minutes.