Kale, Sea, Stewed in Gravy
Ingredients
Directions
Prepare
Tie the kale in small bunches.
Boil water with coarse sea salt.
Cook the kale
Add the kale and boil softly for 6 to 8 minutes.
Drain the kale and place it in a saucepan.
Cover the kale with brown gravy and let it cook until tender.
Serve
Serve the kale with the gravy poured over it.
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
- Kale
- Forms the main body of the dish and becomes tender as it simmers.
- Brown gravy
- Adds moisture and savoury flavour as the kale cooks in it.
The step that matters
Boil softly for 6 to 8 minutes. Boiling too hard can break down and bruise the kale unevenly, while cooking too briefly leaves it tough and fibrous. A gentle, steady simmer cooks the leaves evenly before they finish in the gravy.
“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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