Ducks with Brown Kale

Ingredients

• 4 large heads of brown kale
• 1 tablespoonful salt
• 1 teaspoonful pepper
• 2 fine-chopped onions

Method

1. 1

   Strip and wash the kale, cook in boiling water for 10 minutes, then drain and chop.

2. 2

   Return to saucepan with a well-cleaned duck in the center, cover with boiling water, season with salt and pepper, and add onions.

3. 3

   Cook until tender, remove the duck, and serve the kale.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 282. The excerpt below is the record exactly as published.

Ducks with Brown Kale.— Strip the leaves from 4 large heads of brown kale, wash several times in cold water, place them in a large saucepan over the fire, cover with boiling water, cook 10 minutes ; then drain the kale on a sieve, lay it on a chopping board, and cut it coarsely with a knife ; return the kale to saucepan again, place a well-cleaned duck in the center, add sufficient boiling water to barely cover ; season with 1 tablespoonf ul salt and Y^ teaspoonful pepper, add 2 fine-chopped onions

Cook this with the app: pantry check, scaling, and the assistant.