15-Minute Sautéed Kale Stems
If you've ever wondered what to do with leftover kale stems, this recipe is for you! In under 15 minutes, kale stems are transformed into a delicious sweet and spicy side dish. Using a handful of pantry ingredients, the stems become not just edible but enjoyable.
Ingredients
- 2 teaspoons olive oil
- 10-12 kale stems, picked clean of the leaves and chopped into 1-inch pieces
- 2 tablespoons finely minced onion
- 1 tablespoon honey or maple syrup
- ½ teaspoon soy sauce, can use reduced sodium
- ½ teaspoon sriracha
- 1 pinch chili flakes
- 1 pinch sea salt
Instructions
- 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.2 teaspoons olive oil, 10-12 kale stems, 2 tablespoons finely minced onion
- Remove from the heat and stir in the honey, soy sauce, sriracha, chili flakes, and season to taste with sea salt.½ teaspoon soy sauce, 1 tablespoon honey or maple syrup, ½ teaspoon sriracha, 1 pinch chili flakes, 1 pinch sea salt
Notes
Tip for saving kale stems: If you're making a recipe with kale leaves and you're not using the stems right away, trim the ends and place them in a jar or tall cup with water in the fridge to keep them fresh until you're ready to use them.
Serving: 1 serving = ¼ cup, Calories: 64kcal, Carbohydrates: 10g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 78mg, Potassium: 293mg, Fiber: 1g, Sugar: 5g, Vitamin A: 5714IU, Vitamin C: 69mg, Calcium: 87mg, Iron: 1mg