Sea-kale
Ingredients
Directions
Earth up the sea-kale to blanch it before harvesting.
Boil the blanched stems and leaf-stalks until tender.
Serve warm as a side dish.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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