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.
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