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Scotch Kale
Scotch Kale is a traditional Scottish recipe for a classic dish of curly kale in a cream-based sauce that can be served itself with cream and fried bread but which also makes an excellent accompaniment to Haggis on Burns Night. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scotch Kale.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesBread RecipesMilk RecipesScottish Recipes
This is a classic dish of blanched curly kale served in a cream sauce that makes an excellent accompaniment, particularly for haggis. Though this recipe uses cream, the original recipe started with 300ml (1 1/4 cups) whole milk and then simmered this down until the volume was reduced by half.
Ingredients:
400g (1 lb) curly kale
50g (2 oz) butter
1 tbsp plain flour
150ml (3/5 cup) single cream
2 tbsp boiling double cream, to finish
small triangles of bread, fried in butter until crisp, to garnish
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
Method:
Wash the kale thoroughly, bring a pan of lightly-salted water to a boil, add the kale and blanch for 10 minutes. Drain the kale and chop very finely.
Melt half the butter in a pan, add the kale and stir-fry for a few minutes. Take off the heat and season to taste with salt, black pepper and grated nutmeg. Scatter over the flour and stir to combine then beat in the single cream (or reduced milk) until smooth.
Place the pan back on the heat, bring to a simmer and cook for 10 minutes or until the sauce is thick. Take off the heat and turn into a warmed serving bowl. Garnish with the boiling double cream and the fried bread and serve.
Find more classic Burns Night recipes here.
