Panned Kale

Ingredients

• two tablespoons of butter
• For each quart of kale
• a teaspoon of flour
• ⅓ cup of cream or milk
• Season with salt and pepper

Method

1. 1

   Strip the kale from the midribs, wash thoroughly, and cut into small pieces.

2. 2

   Melt the fat in a skillet, add the kale, and cover to keep in steam.

3. 3

   Cook for 10 to 20 minutes.

4. 4

   Sift flour over the greens, mix well, pour in cream or milk, and stir until thickened.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 31. The excerpt below is the record exactly as published.

Panned kale (p. 54). Cinnamon apples (p. 21). Cookies OTHER DINNERS Boiled dinner (p. 56). Corn bread (p. 65) muffins, or crusty rolls. Hot gingerbread with cream cheese, date, and nut filling (pp. 60 and 57). Vegetables cooked with pork (p. 12). Sour pickles. Rolls and butter. Canned fruit. Orange drop cookies (p. 61). Chicken rizotto (p. 61). Carrots in parsley butter (p. 62). Lettuce or cabbage salad. Apple dumplings with sauce (p. 7). Scalloped salmon (p. 63). Baked onions. Peas. Peach shortcake. 53 Pork chops. Quick-cooked turnips. Mashed potatoes. Jelly or pickle. Baked apples and cookies. Pickled pigs' feet (p. 40). Sauerkraut. Baked sweet potatoes. Corn bread (p. 65). Dried stewed apricots and cake. Fried oysters (p. 66). Sour relish or crisp celery. Baked potatoes. String beans. Pineapple and orange salad. Cold ham. Potato salad (p. 66). Cranberry muffins (p. 42). Ginger cookies. Corn fritters (p. 66). Glazed onions (p. 67). Scalloped tomatoes. Pickle or sour relish or lettuce salad. Jellied prunes. LUNCHES OR SUPPERS Cabbage, spaghetti, and cheese (p. 62). Fried potatoes. Canned peaches. Brownies (p. 62). Corn pudding, made with canned or dried corn (p. 63). Celery and apple salad (p. 12). Graham muffins (p. 64) and butter. Cocoa. Quick turnip soup (p. 63) mth croutons. Chopped meat sandwiches. Hot gingerbread with cheese filling (pp. 12 and 57). Corn chowder (p. 57). Dried beef toasted sandwiches (p. 57). Apple salad (p. 40). Ginger cookies. Onion soup au gratin (65). Vegetable salad (p. 40). Canned or stewed dried fruit. 54 FRIED PINEAPPLE Drain slices of canned pineapple and brovm them very slowly in a heavy skillet in a mixture of butter and lard or other cooking fat. If just butter is used, the slices will scorch very easily and must be watched closely. Strip the kale from the midribs and discard them and the stringy portions. Wash the kale thoroughly in several waters and cut it into small pieces. For each quart of kale allow two tablespoons of butter or other fat. Melt the fat in a skillet, add the kale, and cover the skillet to keep in the steam which forms when the juices of the kale are drawn out by heat. The kale will be done in from 10 to 20 minutes. Sift a teaspoon of flour over the greens, mix well, pour in 3^ cup of cream or milk, and stir until thickened. Season with salt and pepper

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