This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
There are two varieties of kale, the green and the blue. Both varieties are sold, in many markets, under the name of "sprouts." Kale is the least nutritious of all the cabbage species. It forms, however, very good spring greens.
Wash carefully a half peck of kale; cut the leaves from the roots and wash again; soak in cold water for an hour, then lift and shake them, and throw them into a kettle of boiling salted water. Cook three-quarters of an hour in an uncovered vessel, stirring three or four times. Drain in a colander, and, when dry, chop fine. Return to the kettle; add two tablespoonfuls of butter, a teaspoonful of salt and a saltspoonful of pepper. When the mixture is hot, heap it into a vegetable dish. Garnish the edges of the dish with triangular pieces of toast and the centre with hard-boiled eggs.
Wash the kale through several cold waters; cut off roots and stems leaving just the leaves. Select a large kettle and put in the bottom a pint of boiling water. Shake the water from the kale, throw it into this hot kettle, sprinkle over a teaspoonful of salt, cover the kettle and stand it on the back of the stove for fifteen minutes. Then remove the lid and boil rapidly fifteen minutes longer. Throw this into a colander. When the greens are thoroughly drained they are ready to serve.