Skip to main content
Main

Scotch Kale

Boiled kale seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Scotch Kale

Ingredients

Directions

Prepare

  1. Procure fresh Scotch kale.

  2. Cut away the outer and decayed leaves and stalks.

  3. Wash the kale thoroughly and drain it.

Cook and serve

  1. Bring a pot of water to a boil and add a pinch of coarse sea salt.

  2. Add the kale to the boiling water and cook uncovered for 20 minutes.

  3. Drain the kale thoroughly and serve hot.

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.

Explore the science

What each ingredient does

Scotch kale
Forms the main body of the dish, cooking down into a tender, leafy texture.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes