Boiled Sea kale
|White sauce/3/4 pt. bechamel sauce or 1/2 pt. hollan-daise sauce or melted, seasoned butter||3⁄4 Pint|
Cut off the stump and any broken or discoloured leaves.
Tie into bundles.
Cook very gently in just enough boiling, salted water to cover, until tender, 25-30 min Seakale hardens if cooked longer.
Drain and serve with melted butter, or coat with one of the sauces suggested.