Curly kale – Halland's superfood

That we in Halmstad and Halland love curly kale is no secret. After all, it is our national dish. Ask any local what is a must on the Christmas table and you will certainly get the answer "curly kale". Nowadays, we eat curly kale all year round. But where does this interest come from originally?

The history of curly kale in Halland

It has been well known for a long time that curly kale has been eaten in Sweden for many years. There was curly kale in Sweden in the 14th century and probably earlier than that. Even then, there was talk of kale farms being common both in the countryside and in the towns.

In the 19th century, many poor Halland residents went to northern Germany to find work. Here there was great interest in curly kale. It is said that when they returned home, they brought the interest in curly kale with them and created new eating habits with this much appreciated ingredient. The fact that curly kale could also be grown in Halland, as it had been for many years, helped to strengthen the tradition.

Long kale and other dishes

Curly kale has long been associated with a dish called långkål (long kale) that belongs on the Halland Christmas table. Everyone has their own special touch for how the långkål should be cooked. But as a rule, it is kale leaves that are cooked in ham stock (from the Christmas ham) after which they are potted and flavoured with syrup.

Grönkålen today – superfood

Today, however, you can find curly kale in all sorts of dishes and snacks. In everything from smoothies and salads to chips and crispbread. In recent years, kale has become increasingly popular, with many of its health benefits often being highlighted. It is often referred to as a "super vegetable" or "super food".

Curly kale in Halmstad

In Halmstad, curly kale is available everywhere. During harvest times you can find kale at many food markets and in farm shops. At this time you will find Hulkens's sauerkraut at PaulssonsPaleo External link, opens in new window.. Steninge Kuststation (swe) External link, opens in new window. often offers kale dishes, including tasty kale smoothies. Steninge Kuststation (swe) External link, opens in new window. also dedicates a full day in September in honour of curly kale. Here everyone can both harvest and then prepare several dishes together.

At Börjes Konditori (swe) External link, opens in new window. in Harplinge you will find yummy kale crackers. All year round you can enjoy Tallhöjden inn's tasty kale soup. At Christmas time you will of course find the famous long cabbage on most, if not all, Christmas dinner tables in Halmstad. The largest curly kale producer in Halmstad is Harplinge Kål (swe) External link, opens in new window.. You can buy their kale in several stores in Halmstad and southern Sweden.

Six delicious curly kale recipes

Below you will find five very good recipes you can make with curly kale. The recipes come from Steninge Kuststation and PaulssonsPaleo.

Hulken's Sauerkraut – from PaulssonsPaleo

This particular sauerkraut got its name from the lovely green kale colour. The base is white cabbage as kale does not contain enough sugar to form lactic acid on its own, but the taste is distinctly kale! You can vary the amount of curly kale and cabbage up to 50/50, depending on how much kale you want.

Here's what you need:

• 1 cabbage head
• A few handfuls of kale
• Sea salt without additives (1.5% of the weight of the vegetables)
• Clean glass jars with screw lids
• Extra cabbage leaves

This is what you do:

1. Remove one of the outer leaves of the cabbage and set aside.
2. Weigh the cabbage and kale.
3. Calculate the proportion of salt: for example, 1 kilo of cabbage and kale needs 1,000g x 0.015 = 15g salt.
4. Slice the cabbage finely with a knife. Tear the kale into smaller pieces and chop it.
5. Put the cabbage, kale and salt in a mixing bowl. Knead the cabbage and kale thoroughly with your hands, so that it forms liquid, preferably for up to ten minutes.
6. Press the chopped cabbage and kale down into clean glass jars. Pack in the cabbage and kale thoroughly and pour on the remaining liquid (discard excess liquid if it doesn't all go in).
7. Leave a few centimetres free at the top of the jar and press down a piece of a cabbage leaf to keep the chopped vegetables down.
8. Screw the lid on a little loosely so that gas and extra liquid can come out, but no oxygen gets into the jar (alternatively, you can release any pressure in the jar during the first few days).
9. Place the sauerkraut on a platter in a place where it can stand for two weeks. Make sure the temperature is between 18–22 degrees.
10. After 2 weeks, tighten the lid properly and put the sauerkraut into the refrigerator to mature for another two weeks.

The sauerkraut can be enjoyed with most cold and hot dishes - perhaps with the exception of dessert and morning porridge!

Curly kale smoothie – from Steninge Kuststation

• 2 normal-sized curly kale sprigs
• 2 tablespoons grated ginger
• 1 dl frozen mango
• 2 dl orange juice
• Three sprigs of mint

Put everything into a blender and mix into an even smoothie.

HarplingeKål’s Kale Soup

Autumn is without a doubt the best season for a warm, comforting soup and what could be more Halland than a classic kale soup? HarplingeKål offers a delicious recipe that’s perfect as it is, but add a few slices of fresh salsiccia or another flavorful sausage and a handful of crispy root vegetable chips, and it becomes something extra special.

Ingredients:

• 250 g HarplingeKål (kale)
• 2 tbsp butter
• 2 tbsp flour
• 2 cups water + 1 bouillon cube (vegetable or chicken) or 2
• cups mild stock
• 2 cups milk
• Salt, white and black pepper
• ½ cup crème fraîche
• Boiled eggs for garnish

Instructions:

1. Melt butter and stir in flour.
2. Add stock and water, then thin with milk.
3. Add chopped HarplingeKål.
4. For a smooth soup, blend with an immersion blender after boiling.
5. Season and let simmer for about 5 minutes.
6. Finish by stirring in crème fraîche and adjust seasoning.
7. Serve the soup with halved boiled eggs and, ideally, a gratinéed cheese sandwich.

Kale Cocottes – by Steninge Kuststation

This recipe makes 6 individual servings.

Ingredients – Cocottes:

• 4 cups chopped kale
• 2 tbsp canola oil
• 9 oz quark (Kesella)
• 1 egg
• ½ tsp nutmeg
• 1 tsp salt
• Pinch of black pepper

Ingredients – Sauce:

½ cup mayonnaise
½ cup crème fraîche
1 garlic clove, pressed
½ cup finely chopped chives
Finely grated zest from ½ lemon and 2 tbsp lemon juice
½ cup chopped hazelnuts

Instructions:

1. Sauté the kale in a pan with canola oil.
2. Preheat the oven to 390°F (200°C).
3. Mix all remaining cocotte ingredients in a bowl and stir in the slightly cooled kale.
4. Divide the mixture into six greased ovenproof ramekins (about ⅔ cup each).
5. Place the ramekins in a roasting pan and pour hot water around them until it reaches halfway up the sides.
6. Bake in the center of the oven for 20–25 minutes.

Curly kale pizza – from Steninge Kuststation

Pizza bianco with curly kale, silver onion and red seaweed caviar.The recipe makes 4 servings

Ingredients: the dough

• 2½ dl lukewarm water max 37°
• 2 msk rapsolja
• ½ tsk salt
• 6 dl vetemjöl

Ingredients: filling

• 2 silver onions
• 1 clove garlic
• 2 tablespoons butter
• ½ teaspoon salt
• 1 ml black pepper
• 4 dl grated kale
• 6 cooked, peeled new potatoes
• 200 grams mozzarella
• 1 dl grated Kvibille cheddar
• 2 dl crème fraiche
• 0.75 dl red seaweed caviar

This is what to do:

1. Start with the dough.
2. Crumble the yeast in a mixing bowl. Add water, rapeseed oil, salt and flour. Work to a smooth dough.
3. Let it rise for about 30 minutes, covered. Preheat the oven to 225 degrees.
   
4. Tip the dough out onto baking paper and roll out. Add the filling. Bake in the middle of the oven for about 15 minutes.
5. Time for the filling.
6. Peel and cook the new potatoes.
7. Make the pizza dough according to the recipe.
8. Preheat the oven to 250 degrees.
9. Press out the dough thinly and place it on an oven tray with baking paper.
10. Peel and cut the silver onion and garlic into thin slices. Fry these in butter without colouring. Add salt and pepper.
11. Mix the kale with the onion mixture.
12. Slice the potatoes thinly.
13. Grate the cheeses (cheddar and mozzarella) coarsely.
14. Spread the crème fraiche on the pizza dough, add the cheese, cabbage mixture and potatoes.
15. Bake in the middle of the oven for about 15 minutes.
16. Top with red seaweed caviar and serve. This pizza can also be eaten cool.

Kale Frittata with Cured Salmon – by Steninge Kuststation

This recipe serves 4.

Ingredients:

• 3 ½ cups chopped fresh kale
• 3 ½ oz cured salmon, thinly sliced
• 2 tbsp butter
• 5 eggs
• ½ cup milk
• 1 ½ tsp salt
• ⅛ tsp white pepper
• ¾ cup grated Kvibille cheddar

Instructions:

1. Preheat the oven to 440°F (225°C).
2. Chop the kale.
3. Slice the salmon thinly, then cut into strips.
4. Place the butter in an ovenproof dish and let it melt in the oven.
5. Whisk together eggs, milk, salt, and pepper in a bowl.
6. Stir in the kale, salmon, and two-thirds of the cheese in the ovenproof dish.
7. Sprinkle the remaining cheese on top and bake in the center of the oven for 15–18 minutes, until the frittata is just set and lightly golden.

Långkål – Basic Recipe by HarplingeKål

Ingredients:

• About 500 g cooked kale (HarplingeKål), frozen
• 2 tbsp butter
• ⅛ tsp salt
• ⅛ tsp white pepper
• 2 tbsp light syrup
• ½ cup heavy cream

Instructions:

1. Start by taking the kale out of the freezer and let it thaw.
2. Roughly chop the kale and sauté it in 2 tbsp butter in a hot skillet.
3. Season with salt and pepper. Add the syrup and cream.
4. Let the cream cook down until well absorbed.

Kale Pie with Cheddar – by HarplingeKål

Serve with ham, smoked sausage, salmon, or similar.

Ingredients – Pie Crust:

• 1 ¼ cups all-purpose flour
• 4 ½ oz butter
• 3 tbsp water

Ingredients – Filling:

1. 9 oz HarplingeKål (kale)
2. 3 red onions
3. Butter
4. 1 tsp salt
5. Pinch of black pepper
6. 3 eggs
7. ¾ cup heavy cream
8. ½ cup milk
9. ¾ cup grated cheddar
10. ½ cup roughly chopped walnuts

Instructions:

Combine flour and butter until crumbly, then add water and form a dough. Press into a pie dish and prick with a fork. Preheat oven to 390°F (200°C).
Roughly chop the kale. Slice and sauté the onions with the kale in butter. Season with salt and pepper.
Whisk together eggs, milk, and cream. Pre-bake the crust for 10 minutes.
Add the filling to the crust, sprinkle cheese on top, pour over the egg mixture, and finish with walnuts.
Bake on the lower rack for 35–40 minutes until set and golden.