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.

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'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen

Latest Stories