Name: To Boil Sea-kale
Ingredients: sea-kale; coarse sea salt; butter; toast

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 ↓

To Boil Sea-kale

Ingredients

sea-kale
coarse sea salt
butter
toast

Directions

Prepare and cook

Soak the sea-kale in cold water.
Place the sea-kale in boiling water with coarse sea salt.
Boil for 20 minutes.

Serve

Serve the sea-kale on toast and pour melted butter over it.

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.

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

What each ingredient does

Sea-kale: Is the main vegetable, cooked tender by boiling until soft.
Butter: Adds richness and fat, softening the flavour of the sea-kale when melted over it.

“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.