Danish Kale in Cream Sauce & Swedish Potato Pancakes

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            FOOD FUNNY
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Thanks to Janet in Iowa for this one:

Margaret and Jill were chatting over coffee. Margaret said, "I've
been experiencing a strange and painful side effect from coffee.
I'm fine when I drink it black, but if I use cream, or sugar, or both,
I get a stabbing pain in one eye." Margaret took a sip of her coffee.
"Owwwww!" she cried. "There it goes again!"

Said Jill, "Margaret, take the spoon out of the cup."

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            TODAY'S RECIPE
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This simple dish is a Danish classic, and the same method can
be used to dress up any cooked green.

Danish Kale in Cream Sauce (Gronlangkaal)

1 lb (450 g) kale, torn into large pieces
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
1 cup (250 ml) milk
1 cup (250 ml) heavy cream
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Cook the kale in boiling salted water until tender, 15 to 20 minutes.
Drain the kale thoroughly, pressing it in a colander to extract as
much water as possible, and chop it finely. Meanwhile, heat the
butter in a pot over moderate heat and stir in the flour. Cook,
stirring frequently, for 3 minutes. Add the milk and cream and
bring to a boil, stirring frequently. Season with nutmeg, salt, and
pepper and stir in the chopped kale. Serves 4 to 6.
Received on Wed Oct 26 08:59:16 2005