Sea-kale, Boiled
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Wash the sea-kale thoroughly.
Remove any worm-eaten pieces.
Cook and serve
In a large pot, bring the water and salt to a boil.
Add the sea-kale and cook until tender, about 10-15 minutes.
Drain and serve.
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
- Is the vegetable being cooked, becoming tender and mild in the boiling water.
The step that matters
Add the sea-kale and cook until tender. The water must be at a full boil when the sea-kale goes in so the cooking temperature recovers quickly. Cooking only until tender, then draining promptly, keeps the vegetable from becoming soft and waterlogged.
“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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