Boiled Sea-kale
5 personsIngredients
Directions
Prepare
Add 1 heaped tablespoonful of salt to each 1/2 gallon of water.
Wash the kale well and cut away any worm-eaten pieces.
Tie the kale into small bunches.
Cook and serve
Put the bunches into boiling water, salted as above, and let it boil quickly until tender.
Take the kale out, drain, and untie the bunches.
Serve with plain melted butter or white sauce, pouring a little over the kale.
(Optional) Parboil and stew the sea-kale in good brown gravy; this will take about 1/2 hour altogether.
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. See the original page.
Explore the science
What each ingredient does
- Sea kale (in the method)
- Forms the main body of the dish, becoming tender when boiled.
- Butter (in the method)
- Adds richness and a smooth, glossy coating to the cooked kale.
The step that matters
Boil quickly until tender. Sea kale must be boiled briskly in well-salted water so it cooks through evenly and keeps its colour. Overcooking makes it soft and dull, while undercooking leaves it fibrous.
“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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