Swedish Långkål (Kale/Borecole)

• 2 pounds, 3-1/3 ounces, weight Kale
• 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Broth
• 4 Tablespoons Butter
• 1 cup, 2-2/3 teaspoons, 7/8 pinches Cream
• 1 cup, 2-2/3 teaspoons, 7/8 pinches Sour Cream
• 1 pinch White Pepper
• 1 pinch Salt

1. Rinse kale thoroughly. Tear the kale from the stalks and chop roughly.
2. Cook the kale in the broth. (You can use the stock from the Christmas ham, but vegetable works just fine.) This takes about 20 minutes. Pour off the liquid if it hasn't been completely cooked off.
3. Add butter and fry the kale for a few minutes. Pour in cream and sour cream. (The measurements above are approximations.) Add salt and pepper.
4. Let it simmer for a while, and taste it often. It's done when you think it's got the right texture. Add more cream if needed. And of course, you can use half-and-half cream or some other not-so-heavy type. (But it's just not right.)
5. Some people add fennel, sugar, vinegar, molasses and other odd condiments. You could try that. I won't.
6. Also, I've heard that some people use frozen, chopped kale. It might be better than no kale at all, but I'd only try that if it was an emergency. Which it would be if I couldn't find any fresh kale.
7. This is the only dish I really have to have for Christmas. Oh, and the number of servings depends on how much you eat. For me, this would be like 3 servings.

pinches broth, butter, pinches cream, sour cream, white pepper, salt

Taken from tastykitchen.com/recipes/holidays/swedish-langkal-kaleborecole/ (may not work)