Boiled Seakale

• 2 lb. seakale salt
• ¾ pt. white sauce or ¾

Cut off the stump and any broken or discoloured leaves. Wash. 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.