Sea-Kale

Ingredients

• salt
• pepper
• butter
• a little lemon-juice

Method

1. 1

   Trim the roots and leaves, wash in cold salted water, tie up like asparagus.

2. 2

   Boil in salted boiling water until tender (about twenty minutes), drain, and dress with salt, pepper, butter, and lemon juice.

3. 3

   Serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 221. The excerpt below is the record exactly as published.

SEA-KALE. The stalk of sea-kale, when cooked, is somewhat like as- paragus ; the growing plant has thick stalks and large leaves, like pie-plant, which take on a purplish-green color when exposed to sun and air. Like celery and pie-plant, sea-kale must be blanched while growing, or the taste will be bitter ; and it must be kept in a dark place after it is cut. The kale grows in roots with stalks attached, like celery. To prepare it for cooking, the roots and large leaves must be trimmed off, the plants thoroughly washed in cold salted water, and then tied up like asparagus. The young shoots are the best, but the stalks or midribs of the leaves are good if they are white and crisp. When the stalks are tied up, put them into salted boiling water, and boil them until they are tender, which will be in about twenty minutes, if the kale is good ; then drain them, and dress them with salt, pepper, butter, and a httle lemon-juice

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