Kale is used chiefly as greens, being boiled and seasoned much the same as cabbage.

Kale Boiled with Pork

Boil half a pound of salt pork gently for 3 or 4 hours. Pick kale over carefully, wash thoroughly, drain well, and put on to boil with the pork. Boil rapidly for 25 to 45 minutes. Serve the pork with the kale. Add more salt if necessary.

Smoked bacon or ham may be substituted for the pork. Kale may also be cooked in water in which corned beef was boiled.

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 tablespoon 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 tablespoon of butter and 2 tablespoons of meat broth or water for each pint of the minced vegetable. Add more salt if required. Cook for 10 minutes and serve at once. The time required for cooking kale varies from 30 to 50 minutes. If young and fresh from the garden it will cook in 30 minutes.