Anytime you use kale -- or any other green, for that matter, from collard to mustard -- you're left with stems that most people throw away. But you can saute these, much like the leafy parts of the plant, with some very simple ingredients for a fiber-rich (and nutrient-laden) side dish that's super-easy and tasty. We adapted the Vegan Soul Kitchen version of "collard confetti" to make this kale confetti dish.
You will need:
1 tablespoon olive oil Stems from leafy greens (any will do; these are from our vegan creamed kale recipe) Salt 1 lemon Freshly ground black pepper
1. Chop the kale stems into bite-sized pieces (you can also slice them super-thin -- whatever works with your schedule).
2. Squeeze the juice from the lemon into a container.
3. Heat the olive oil in a pan over medium-high heat and add the kale stems and salt when warm.
Saute for about five minutes, until stems are softened; then add the lemon juice and black pepper to taste.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Serve warm alongside whatever you're making for dinner!