Creamed Kale (Gräddstuvad Grönkål)

Clean the kale, removing the toughest stems. Place it in a large pot, add ham broth (optional) and water, then bring to a boil. Let it simmer for about 30 minutes until soft.

Drain the cooked kale in a colander. Let it cool slightly, then squeeze out all the excess water until it forms a compact ball.

Chop the kale ball into smaller pieces. Melt butter in a pan and fry the kale.

Add about half of the cream to the pan and let it simmer slowly while stirring. Gradually add the remaining cream a little at a time until you achieve a creamy texture.

Season the creamed kale with syrup, salt, pepper, and nutmeg to taste. Stir everything together and serve.