Recipes and Cooking Danish Grønkaal Soup (Green Kale Soup) Kale, a cruciferous vegetable and member of the cabbage family, packs this Danish soup with ample amounts of Vitamins A and C. Store kale no longer than three days in your refrigerator; longer storage results in strong-flavored, limp-leaved kale. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 8, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Slow Cook Time: 8 hrs Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Ham Broth or 10 cups chicken broth 2 cup cubed cooked ham or 2 cups coarsely chopped meat from pork hocks 1 ½ pound potatoes, peeled and cubed (4 to 5 medium) 1 ½ cup sliced carrots (3 medium) 1 cup chopped leeks (3 medium) 1 cup sliced celery (2 stalks) 3 cloves garlic, minced ½ teaspoon ground black pepper ½ teaspoon freshly ground nutmeg ¾ cup quick-cooking rolled oats 4 cup coarsely chopped fresh kale 1 tablespoon snipped fresh thyme Ham Broth 10 cup water 2 pound pork hocks 2 carrots, cut into thirds 3 stalks celery, cut up 1 medium onion, cut in half ¼ cup fresh thyme sprigs, loosely packed 3 bay leaves 3 cloves garlic, minced Directions In a 5- to 6-quart slow cooker combine Ham Broth, ham, potatoes, carrots, leeks, celery, garlic, pepper, and nutmeg. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Gradually stir in oatmeal. Stir in kale and thyme. If on low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more. Ham Broth The day before preparing the soup, in a 6-quart slow cooker combine water, pork hocks, carrots, celery, onion, thyme, bay leaves, and garlic. Cover and cook on high-heat setting for 4 to 6 hours. Remove pork hocks. Remove meat from the pork hocks; coarsely chop (you should have about 2 cups). Set aside. Discard bones. Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through sieve. Discard solids. Cover and chill broth and meat until ready to use. If necessary, before using, spoon off and discard any solidified fat from the top of broth. If necessary, add enough water to broth to make 10 cups total liquid. Rate it Print Nutrition Facts (per serving) 204 Calories 4g Fat 33g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 204 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 19mg 6% Sodium 505mg 22% Total Carbohydrate 33g 12% Total Sugars 5g Protein 10g Vitamin C 0.6mg 3% Calcium 121.2mg 9% Iron 2.9mg 16% Potassium 832mg 18% Folate, total 60.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.