{"id":7056,"slug":"kale","title":"KALE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["kale","salt","drippings","meat stock or water"],"ingredients_norm":["kale","salt","dripping","meat stock or water"],"steps":["Remove all the old or tough leaves; wash the kale thoroughly and drain.","Put it into boiling water to which has been added salt in the proportion of one-half tablespoon to two quarts of water.","Boil rapidly, uncovered, until the vegetable is tender; pour off the water; chop the kale very fine; return it to the kettle with one tablespoon of drippings and two of meat stock or water to every pint of the minced vegetable.","Add more salt if necessary; cook for ten minutes and serve at once.","The entire time for cooking varies from thirty to fifty minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w35:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8c49d22ef2b92c99053c6c9a8984be52e18db04255bd105303db00c0c1a0cc5f","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/kale"}