Wild sea kale grows on shingle beaches in northern Europe. This variety has thick stems, fleshy green leaves and dark purplish flower stems. When young, these leaf stems and flower heads are all good to eat. We cook them in boiling salted water like broccoli, and season them with lemon juice and extra virgin olive oil.
Cultivated sea kale is grown for its crisp long shoots that have been blanched under pots or cloches during February to make them whiter, more delicate and more tender. These young shoots are creamy white with small curly leaves tinged purple and pale green. They are sold in bundles like asparagus and need very little preparation. Choose stems that are crisp and firm, not flabby and soft. There is very little waste, just trim the ends and tie in bundles. Blanch as for wild kale above.
Sauces that complement asparagus go equally well with sea kale. The sea kale season, like that of asparagus, is very short.