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 pepper1. 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.
Serve warm alongside whatever you're making for dinner!