Sea Kale with Cheese
An unusual vegetable grown by Pattullos in Glamis but becoming more widely available.
The Scottish variety is available in February and can be eaten raw with cheese or with dips.
It is excellent in salads and with butter sauce.
This simple rcipe is especially delicious with Strathkiness, a nutty flavoured cheese from Dundee Scotland.
Ingredients
A good bundle of sea kale about 350 g/12 ozs
125 g/ 4oz finely chopped Strathkindness cheese (You can substitute another cheese)
Salt and Pepper
Method:
Trim the sea kale, taking off the dirty bases and wash gently in cold water.
In double boiler steam the sea kale for 4 min to take away the hard crunch, but leaving a bite for texture.
Arrange the stems evenly on warm plates and sprinkle the cheese over the pale fronds
Season and serve immediately.
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