Most people throw the kale and chard stems away but they are really good and tasty! Just chop the stems thinly and sauté with onions and olive oil for a few minutes. Very healthy and delicious to go with any side along with your protein.
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Yield: 2 people
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I always see that a step in recipes using kale is to discard the stems. Don't do that! The stems are full of vitamins and fiber, not to mention zingy flavours. I like to make pesto with mine using cashews. The cashews support the bright kale flavour by giving it a nice, full creaminess. They also cost less than pine nuts.
After cutting the tougher stem off from my kale for salads and some recipes I decided to try to use my pasta measuring stick instead. Just pull the kale (or other tough leaves like collards I bet!) through one of the wholes and the stem is removed from the leaves!