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Choux Marin au Parmesan

Ingredients.

One basket of Seakale.

Three ounces of Parmesan.

Two ounces of Butter.

Seasoning. Wash the kale, cut it across and boil in salted water until tender. Then drain and place it on a greased dish in layers with grated cheese and seasoning between each. Sprinkle cheese over the top, pour some butter melted over all, and bake for about ten minutes or until slightly browned.