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Cooked Kale 1979Published in 1979

Cooked Kale – 1979

4 lbs kale

Salt & pepper to taste


Wash kale and remove heavy stems. Use a large port cover with water and cook 25-35 minutes or until tender.  Drain, season with salt, pepper, and butter. Serves 6-8.


Scalloped Kale: Combine 3 cups cooked kale, 3 hardboiled eggs (chopped) and 1 cup white sauce.  Arrange in alternating layers with 1 cup grated cheese (your choice) and bake 400° for 15 minutes.

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