This post was originally published on Food52.
We love kale, and that’s no secret. We have no problem eating its leaves in bulk — in salads, soups, pilaf, beans, at breakfast — really, pretty much everywhere except dessert. (And even that’s not totally off the table. We like parsley in cake, so you never know…)
But when dinner’s over, kale’s stems still stump us. Where its bitter leaves will relax for a raw salad, its tough stalks don’t let down their walls — deep-tissue massages and mood lighting are no use. In honor of Earth Day, we’re about to change that. Felicia M asked for ways to use kale stems beyond the compost pile, and the community was full of ideas:
• Naomi cooks them fresh: “I cut them into small pieces, sauté them first (they take longer to cook), then add the cut-up leaves, and then some freshly grated nutmeg, minced fresh garlic, salt and pepper at the end. Can’t be better (or any easier).”
• Several of you suggested the classic scrap treatment: a good simmer in the stockpot. Says Eliz.: “We’re told that members of the Brassica family are too assertive for such use…but kale does not overpower.” First We Eat agrees, but suggests adding other vegetables to balance the flavor.
• Try blending them into your juice and smoothies, like lisina does. The fibrous stems are best paired with creamier add-ins — think banana, avocado or yogurt.
• ChefJune and magpiebaker both wondered about the possibility of prepping them as one might prep chard stems — braising or dredging and frying à la The Zuni Café Cookbook. The jury’s out on this one — others note that kale’s stems are tougher than chard’s — but it may be worth a shot for the experimenters among you. (If you try something great, let us know!)
How do you use tough vegetable stems? Tell us in the comments!