From kale salads and collard wraps to green smoothies, hearty greens are in the spotlightandfor good reason.
And those thick stems don’t help their cause, which is why many recipes recommend de-stemming before eating.
But it’s not because the stems are inedible.
In fact, they offer the same nutrients as their beloved leaves.
Just like massaging those kale leaves makes them more palatable (and tasty!)
A brief dip in simmering water will soften the stems and cut the bitterness.
Quick pickle
Move over, cucumbers, there is a new pickle in town.
Blend in a smoothie.
When adding greens to a smoothie there is no need to remove the stems.
Braise on the stove.
Kale chip fans raise your hand.
Toss with a little oil, salt, and spices or herbs of your choice.
We like to keep it simple with a pinch of garlic powder or a cumin-coriander blend.
