Sea kale grows prolifically around the coasts of Western Europe. Like celery, sea kale is covered with earth while it grows and it browns and turns bitter when exposed to light. For this reason, it is important to cover the kale as soon as it has been cut.
Sea kale is usually cooked by boiling and has a nutty flavour. To cook sea kale, wash and trim the stalks into equal lengths and tic them together in bundles of not more than eight. Place the bundles in just enough boiling, salted water to cover, reduce the heat to moderately low and cook for 15 to 20 minutes or until the kale is tender. Drain and serve with melted butter or HOLLANDAISE SAUCE. Sea kale is also delicious served cold with VINAIGRETTE DRESSING Or MAYONNAISE.