Photo: Sorin Gheorghita
Ingredients
- 4 pecks purple kale
- 2 ounces butter
- 1 ounce flour
- ½ pint boiling water
- 1 teaspoon salt
- ¼ teaspoon white pepper
Directions
1
Boil the kale as directed for green vegetables.
2
In a saucepan, stir together 2 ounces of butter and 1 ounce of flour over medium heat until bubbling.
3
Add ½ pint of boiling water, then season with 1 teaspoon of salt and ¼ teaspoon of white pepper.
4
Chop the kale and warm it in the sauce before serving.