Sea Kale on Toast
We grow sea kale both in the herb garden and the kitchen garden — it really is the most exquisite vegetable — delicate and precious.
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
450g sea kale
50-75g butter
salt and freshly ground pepper
Method
Wash the sea kale gently and trim into manageable lengths. about 10cm. Bring about 600ml water to a fast rolling boil, add one teaspoon of salt. Pop in the sea kale, cover and boil until tender — 5 to 15 minutes depending on thickness.
Just as soon as a knife pierces the sea kale easily, drain it and then serve on hot plates with a little melted butter and perhaps a few small triangles of toast. At the beginning of its short season in April, we serve it as a first course on hot toast with melted butter or Hollandaise sauce.
When it becomes more abundant, it makes a wonderful accompaniment to fish, particularly poached wild Irish salmon or sea trout.
