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Sea-kale with Brown Sauce

Sea kale cooked with butter, brown sauce, lemon juice, parsley, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sea-kale with Brown Sauce

Ingredients

Directions

Prepare

  1. Prepare and cook the sea kale as directed in a previous recipe.

  2. Drain the sea kale and place it in a saucepan with butter.

Cook and season

  1. Toss over medium heat.

  2. Season with coarse sea salt and black pepper.

  3. Add a little Espagnole sauce, lemon juice, and chopped parsley.

  4. Serve warm.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Kale + lemontop 4% of all pairs
    Smell alikestrong
    Cooked together226 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Kale + parsleytop 5% of all pairs
    Smell alikestrong
    Cooked together90 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sea kale
Forms the main body of the dish and carries the sauce and seasoning.
Butter
Adds fat and richness, coating the sea kale as it heats.
Espagnole sauce
Adds a savoury, brown sauce body that clings to the vegetable.
Lemon juice
Adds acidity that brightens the buttery, savoury flavours.

Swap the kale

How well each one fits the dish's main ingredients (butter, pepper, sauce, lemon, parsley):

  1. Shallotfits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Kalethe original

Fit is the average pairing score against butter, pepper, sauce, lemon, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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