Steamed Blanched Sea Kale

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Preparation info
    • Difficulty

      Easy

Appears in

By Roger Phillips

Published 1986

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Method

Trim and clean the blanched leaf stalks carefully, making sure to get out all the sand and grit. Tie the stalks in small bunches and simmer gently in a sealed pan, with only a little water, for about 20 minutes. Serve with a sauce of melted butter and lemon juice or a hollandaise sauce.