Time: 15 minutes; when liked very thoroughly done, allow an extra 5 minutes.
Sufficient: Allow 12 heads for 4 or 5 persons.
Seasonable from February to June.
Ingredients
Sea Kale
1/2 gallon of water
1 heaped tablespoonful of salt
Directions
Well wash the kale, cut away any wormeaten pieces, and tie it into small bunches
Put it into boiling water, salted in the above proportion, and let it boil quickly until tender
Take it out, drain, untie the bunches
Serve with plain melted butter or white sauce, a little of which may be poured over the kale.
Sea-kale may also be parboiled and stewed in good brown gravy: it will then take about 1/2 hour altogether. Source: The Book of Household Management by Isabella Beeton (1859)
Salmagundi
