| Original |
Take
Kawlys & Parcellye and othir good herbes.
Perboyle hem welle yn water. Presse out the
watyr; hew hem right smalle, or grynd hem. And yf
thu wylte, thu may hew a lytylle fat porke
therwyth, and grynd hit therwuth; and temper hit
up with swete broth. Look hit be somdell
chargeaunt of the herbes. Do hit in a pot, Boyle
& alye hit up a lytylle therwith. And yf thu
wylte, thu may draw bredde with sum of the
brothe. Then salt hem, and serve hem forth with
ribbys of bacon, or with fat flesche, yf thu
wylte.
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| My version |
- 3 bunches kale
- 3 bunches broccoli rabe
- 2 bunches flat italian
parsely
- 1 40 oz can chicken broth
- Optional:
- --2 or 3 lbs of salt
pork or "fatback",
poached and finely diced.
Rinse
and chop the greens into 1/2 inch chunks, and put
into a pot of boiling water (along with the
optional diced pork). Parboil the greens until
just tender, and still bright green (the rabe
will still be a little undercooked).
Drain off the water, and add the broth, and stir,
return to heat, and stir constantly until the
mixture is heated through. Distribute between the
serving dishes and serve it up.
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| Notes |
I liked the
way these came out. I think that these will be a
part of my holiday table this year!
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