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Sea Kale (havkål)

Erken's recipe for boiled sea kale (havkål): cleaned and kept under a tight lid, boiled in salted water with lemon juice or in milk, served hot with asparagus butter blended with chopped cress, or in a brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 394 (falt i det fri)

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About the dish

Sea kale (havkål) was a wild coastal plant that was harvested and used as a vegetable. Erken treats it as a delicacy on par with asparagus, served with asparagus butter or brown sauce.

How to make it

  1. 1

    Clean the kale

    Cut the sea kale into pieces, rinse it well, and remove all dark leaves. Keep the trimmed kale under a tight-fitting lid until it is to be boiled, otherwise it turns tough.

  2. 2

    Boil the kale

    Put the kale into boiling salted water with a few drops of lemon juice added – or boil it in milk. Put on a tight-fitting lid and boil until the pieces are tender.

  3. 3

    Serve

    Lift the kale onto a cloth so the water drains off. Serve it immediately, piping hot, with asparagus butter stirred together with finely chopped cress. Boiled sea kale can also be served in a brown sauce.

Changes from the original

The original gives no quantities; guiding amounts for boiling and serving have been added. The measure "del." is converted to deciliters, and the language of the method is modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 394) → 1949 (korrekturlest, s. 434)~48% av teksten endretfjernetlagt til
Strandkaal (chou marin). Strandkaal (Chou marin.) Strandkål skjæres i stykker, skylles godt, befries for alle mørke blade. Efter at å være renset renset, opbevares den under lok, lokk til den skal kokes. — Sættes Settes over ilden varmen i kokende, salt vand kokende saltet vann med nogen draaper citronsaft dråper sitronsaft eller i melk — tætsluttende lok. Naar stykkerne tettsluttende lokk. Når stykkene er møre, lægges legges de op paa oppå et klæde, serveres straks rykende varme med aspargessmør, som helst er irørt 1 ske skje finhakket karse. Kokt strandkaal strandkål kan ogsaa også serveres i brun saus. NB. Blir strandkaalen strandkålen ikke opbevaret opbevart under tætsluttende lok, tettsluttende lokk, blir den seig.

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Frequently asked questions

Why must the sea kale be kept under a tight-fitting lid?
Because it turns tough if it is not kept under a tight lid after cleaning. The recipe points this out as a separate note, and the lid should also fit tightly during boiling.
What is the sea kale boiled in?
In boiling salted water with a few drops of lemon juice added, or in milk. It is boiled with a tight-fitting lid until the pieces are tender, then lifted onto a cloth.
What is it served with?
Piping hot with asparagus butter, preferably with 1 spoonful of finely chopped cress stirred in. Boiled sea kale can also be served in a brown sauce.
How is the sea kale cleaned?
It is cut into pieces, rinsed well, and freed of all dark leaves before being kept under a lid until boiling. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 394.

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