Sea kale with hollandaise

This classic butter sauce is the perfect pairing for simply blanched sea kale from Dominic Chapman
Sea kale with hollandaise
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 250 g unsalted butter
  • 5 egg yolks
  • 100 ml white wine
  • 5 tsp white wine vinegar
  • ½ lemons, juice only
  • 500 g sea kale, to serve


1. Bring a large pan of water to the boil.

2. For the hollandaise, melt the butter in a small saucepan over a low heat, skimming off the white impurities that float to the surface of the butter.

3. Tip the egg yolks, white wine and vinegar into a heatproof bowl set over a pan of barely simmering water (make sure the bottom of the bowl doesn't touch the water or the heat will be too fierce) and whisk together for about 5 minutes until the mixture has doubled in volume.

4. Very slowly whisk in the hot butter, adding it drop by drop to begin with, until you have a thick, smooth sauce.

5. Season with a splash of lemon juice, salt and black pepper and keep warm.

6. Tip the sea kale into the pan of boiling water and cook for 2 minutes. Drain well and serve with sea salt and the hollandaise in a dipping bowl alongside.

Rate This Recipe