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.