Sea-kale, Boiled
Ingredients
Directions
Prepare
Wash the sea-kale well and cut away any worm-eaten pieces.
Tie the kale into small bunches.
Boil and serve
Bring the salted water to a boil and add the kale.
Boil quickly until tender, about 25 minutes.
Drain the kale, untie the bunches, and 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
- Is the vegetable being cooked, so it is the main element of the dish.
- Coarse sea salt
- Seasons the boiling water so the kale is flavoured as it cooks.
The step that matters
Boil quickly until tender. A rapid boil in plenty of water cooks the kale evenly and keeps its colour bright. Boiling slowly or in too little water can leave it dull and unevenly cooked.
“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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