Sweet and Spicy Sautéed Kale Stems
What do you do with kale stems after you've torn off the tasty leaves? Do you throw them away? Compost them? EAT them??
I've been throwing a few stems into my morning smoothies; doesn't add much taste but if I go a little overboard I'm left with a thick, in not a good kind of way, smoothie. Just a little fyi.
It was my sister who saved me from kale stem smoothie overload. Thanks sis! I don't know if this is anything like the sweet kale stems she had at a local restaurant but I'm excited to start experimenting with those hard, woody, only edible after your Vitamix attacks them, stalks.
They're like a mix between green beans and asparagus. Once they're cooked they still have a little crunch, like a properly cooked vegetable should have. Like kale, they're a little bit bitter but take well to different flavours.
I like the sweet and spicy combination with the slightly bitter stems.
Have you cooked with kale stems before? I'd love to know if you have and what you made!
If you make this Sweet and Spicy Sauteed Kale Stems, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.Print
If you are wondering what to do with your Kale stems, look no further than this Sweet and Spicy Sauteed Kale Stems. They are absolutely delicious!
- 2 teaspoons olive oil
- 10–12 kale stems, picked clean of the leaves and chopped into 1 inch pieces
- 2 tablespoons onion, finely minced
- ½ teaspoon soy sauce
- 1 tablespoon honey or maple syrup
- ½ teaspoon sriracha
- ⅛ teaspoon chili flakes
- Sea salt, to taste
- Heat the oil in a medium sized frying pan over medium high heat. Add the kale stems and onion and sauté for 5-7 minutes, or until the kale stems have softened but still have a little crunch. Remove from the heat and stir through the soy sauce, honey or maple syrup, sriracha, chili flakes and season to taste with sea salt.
- Serve immediately.