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Boiled Seakale (Chou de Mer a l'Anglaise)

ingredients

serves 10
1 kg seakale
2 juice of lemons

method

1. Discard any damaged stems and the roots, wash in cold water, and tie the seakale into bundles.

2. Place into gently simmering, salted water with the addition of lemon juice, bring to the boil, skim and simmer for 15 minutes.

3. Lift carefully from the water and drain.

4. Place on an asparagus dish with a drainer or on a dish lined with a folded table napkin. Remove the strings and serve as they are or with a suitable sauce such as Hollandaise.

Note
Seakale may be served in any of the ways applicable to asparagus.

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