Kale
This classic kale recipe from the early 1900s offers a simple yet flavorful way to enjoy this nutritious leafy green. The kale is boiled until tender, then finely chopped and simmered with meat stock or water, creating a savory and comforting dish. This recipe is a great way to experience a traditional preparation of kale, perfect as a side dish.
Ingredients
- 1 bunch Kale (Quantity estimated (not specified in original recipe))
- 1/2 tablespoon Salt
- 2 quarts Water
- 2 tablespoons Meat stock (or water) (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (or olive oil) (Originally drippings. Substituted with butter or olive oil for modern preference.)
Instructions
- 1Remove any old or tough leaves from the kale. Wash the kale thoroughly and drain.
- 2Bring 2 quarts of water to a boil in a large pot. Add 1/2 tablespoon of salt to the boiling water. Add the kale and boil rapidly, uncovered, until the kale is tender, about 15-20 minutes. Drain the water.
- 3Chop the kale very fine. Return the chopped kale to the pot. Add 1 tablespoon of butter or olive oil and 2 tablespoons of meat stock or water. Add more salt, about 1/2 teaspoon, if needed. Cook for 10 minutes and serve immediately.