From: The Thorough Good Cook

Soups: 31. Scotch Kale Soup

Put barley on in cold water, and when it boils take off the scum; put in any piece of fresh beef and a little salt; let it boil three hours ; have ready a colander full of kale, cut small, and boil it tender. Two or three leeks may be added with the greens if the flavor is approved of. This broth is also made with salted beef; which must be put in water overnight to soak.