Makes: 10 portions. Cooking time: 15–20 minutes.
— 1 kg prepared seakale
— 70 grams salt
— 6 liter boiling water
— 2 juice of lemon
(1) Place the bundles of prepared seakale into gently simmering salted water with the addition of lemon juice, using a shallow sided saucepan so that the vegetable is easily removed when cooked.
(2) When cooked lift carefully from the water and drain in a colander.
(3) Serve on an asparagus dish with a drainer or on a silver flat dish lined with a dish paper and a folded napkin on top of the dish paper. Remove the string.
When cooked the vegetable should be white in color and rather glassy in appearance.