Chef Magnus Nilsson has been featured in the Netflix series “Chef’s Table” and is the author of three books. He is the head chef of Fäviken Magasinet restaurant in Sweden, one of the top restaurants in the world. In this episode we share an excerpt from his book, The Nordic Cookbook; plus, you’ll hear from Nilsson himself about his point of view on Nordic food and culture; and then BtP host, Kappy, cooks a Creamed Kale recipe from The Nordic Cookbook and takes you step by step on how to make it. If you missed Chef Magnus Nilsson’s full episode, check out Episode 020 from last week.
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[This recipe is from The Nordic Cookbook by Magnus Nilsson and has been transcribed by BtP Host, Kappy.]
1 large bunch curly kale, stripped from stems and roughly torn, about 8 cups
7 oz. heavy cream
1 Tablespoon AP flour
Salt and white pepper, to taste
Bring a large pot of water to a boil. Once boiling, salt it generously. Add half of the kale giving it a stir to make sure it is submerged, and blanch for about 1-2 minutes, or until bright green and slightly tender. Remove kale from water and place in a bowl of ice water to stop the cooking. Repeat with the remaining kale.
Place kale in a colander and squeeze out all the excess water.
Pour the cold cream into a medium size sauce pot and whisk in the flour. Place over medium heat, add in the kale breaking it up with your fingers and bring to a simmer. Let bubble until the cream slightly reduces, about 5-10 minutes, and season with salt and white pepper. Place in a serving dish and serve.
Serves 4 as a side dish