^
Keep Westword Free
4

Kale stem "confetti" for a super-quick side on Meatless Monday

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.

See also: Vegan creamed kale for a side dish on Meatless Monday

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.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Serve warm alongside whatever you're making for dinner!


Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.