Sea-kale, Boiled
Ingredients
Directions
Prepare
Wash the sea kale thoroughly and remove any worm-eaten pieces.
Tie the kale into small bunches.
Boil
Bring the salted water to a boil and add the kale.
Boil quickly until tender, about 25 minutes, adding 5 extra minutes if desired.
Drain and serve
Remove the kale, drain, and untie the bunches.
Serve with melted butter or white sauce.
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
- Sea kale
- The main vegetable; boiling softens its thick stems until they are tender.
The step that matters
Boil until just tender. Boiling breaks down the plant's cell walls, so the kale turns soft as it cooks. Watching the time matters because overcooking makes it mushy and dull in colour, while undercooking leaves it tough.
“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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