To each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
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, and 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.
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.