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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 394)~85% of the text changedremovedadded
800 g strandkål (renset, skåret i stykker). 1,5 l vann (eller melk til koking). 2 ts salt. 1 ts sitronsaft (noen dråper, hvis kokt i vann). 100 g aspargessmør (til servering). 1 ss karse (finhakket, røres i smøret). Skjær strandkålen Strandkaal (chou marin). Strandkaal skjæres i stykker, skyll den godt og fjern skylles godt, befries for alle mørke blad. Legg blade. Efter at være renset opbevares den renskårne kålen under tettsluttende lokk lok, til den skal kokes, ellers blir den seig.. Legg kålen kokes. — Sættes over ilden i kokende, saltet vann tilsatt noen dråper sitronsaft – salt vand med nogen draaper citronsaft eller kok den i melk. Legg på tettsluttende lokk og kok til stykkene melk — tætsluttende lok. Naar stykkerne er møre.. Ta kålen opp på møre, lægges de op paa et klede så vannet renner av. Server den klæde, serveres straks rykende varm varme med aspargessmør aspargessmør, som helst er rørt sammen med irørt 1 ske finhakket karse. Kokt strandkål strandkaal kan også ogsaa serveres i brun saus. NB. Blir strandkaalen ikke opbevaret under tætsluttende lok, blir den seig.

Note on Modernised

Originalen oppgir ingen mengder; det er lagt inn veiledende mengder for koking og servering. Målene «del.» er omregnet til desiliter, og språket i fremgangsmåten er modernisert.

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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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