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Sea-kale, with Butter Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Kale and butter work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 247 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sea-kale, with Butter Sauce

Ingredients

Directions

  1. Remove the leaves from the sea-kale and wash and peel the stems carefully.

  2. Tie the stems in bunches like asparagus.

  3. Boil the bunches in lightly salted water until cooked, then drain.

  4. Serve on a napkin or a piece of toast with butter sauce or cream sauce in a separate dish.

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. Kale + buttertop 27% of all pairs
    Smell alikemoderate
    Cooked together247 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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