This section is from the book "Hints To Housewives On How To Buy, How To Care For Food", by Mayor Mitchel's Food Supply Committee. Also available from Amazon: Hints to Housewives on How to Buy, How to Care for Food.
There are several varieties of this vegetable. The dwarf, green - curled kale is the best for the table and is a fall and spring vegetable. The leaves are sweeter and more tender after having been touched by the frost.
Cook the kale the same as cabbage with pork.
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 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.