Boiled Sea-kale
Ingredients
Directions
Prepare
Wash the sea-kale thoroughly and remove any worm-eaten pieces.
Tie the kale into small bunches.
Boil and serve
Bring the salted water to a boil and add the kale.
Boil quickly until tender, about 15 minutes (add 5 minutes for very tender).
Remove the kale, drain, and untie the bunches.
Serve with melted butter or white sauce.
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.
Explore the science
What each ingredient does
- Sea-kale
- The main vegetable, which softens into a tender texture as its fibrous stalks cook in boiling water.
The step that matters
Boil quickly until tender. Sea-kale stalks soften within a limited window in rapidly boiling water. Undercooked stalks stay fibrous, while overcooking turns them soft and mushy, so checking tenderness near the stated time matters.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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