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Some Kitchen Kinks: Kale

Kale Boiled with Pork. - Cook the kale the same as cabbage with pork.

Minced Kale. - Remove all the old or tough leaves. Wash the kale thoroughly and drain, then put on to cook in a kettle of boiling water, to which has been added salt in the proportion of 1 tablespoonful to 4 quarts of water. Boil rapidly, with the cover off the kettle, until the vegetable is tender. Pour off the water, and chop the kale rather fine; then put back into the kettle and add 1 tablespoonful of butter and 2 of meat broth or water for each pint of the minced vegetable. Add more salt if required. Cook for ten minutes and serve at once. The time required for cooking kale varies from thirty to fifty minutes. If young and fresh from the garden it will cook in thirty minutes.

Sea Kale. This is delicious a spring vegetable. It requires practically the same culture as asparagus, and the young shoots are cooked in the same way as this vegetable. Sea kale may be cut the third year from the planting of the seed. Cutting should not be continued after the flower heads begin to form. The flower heads may be cooked the same as broccoli.