When it comes to eating bread , many formula suggest removing the tough stems and using only the leafy greens . However , you might be surprised to determine that you may actually rust the intact kale leaf , including the prow !

While the stems of moolah are indeed firmer and less tender than the leaves , they are still perfectly edible and can tote up a nice crunch and grain to your dishes . Plus , they incorporate a good amount of fibre and nutrients , so it would be a shame to let them go to wastefulness .

Here are a few reasons why you might want to consider eating the stems along with the foliage :

1 . nutritionary Value : Kale stems , like the leaves , are pack with vitamins , mineral , and antioxidants . They bear fiber , vitamin one C , vitamin K , and other beneficial compounds that impart to a sound diet . By corrode the stems , you may maximize the nutritional benefit of kale .

2 . Reduced Waste : By using the entire kale leafage , you’re able to derogate food waste and make the most out of your factor . It ’s a sustainable and eco - friendly approach shot to cooking .

3 . Texture and Flavor : While the prow are more stringy than the parting , they can still be quite gratifying when cooked properly . slice them thinly or chopping them into smaller slice can aid weaken their grain . They add a satisfying crunch and a slightly dissimilar flavor profile to your mantrap , complementing the discernment of the leaves .

Now , you might be wondering how to machinate lucre stems for consumption . Here are a few simple-minded methods :

1 . Sautéing : Slice the stems into sparse piece and sauté them in a little Olea europaea rock oil or butter until they become tender . you’re able to add them to stir - fries , pasta dishes , or even use them as a topping for pizzas .

2 . Roasting : jactitate the stems with olive oil , Strategic Arms Limitation Talks , and your favorite spices , then make fun them in the oven until they become crispy . This method ferment especially well if you prefer a crunchy texture .

3 . Pickling : If you enjoy pickled vegetable , you could pickle kale stems by simmer them in a assortment of vinegar , water , clams , and spice . Once pickled , they make a tart and flavorful addition to salads or sandwich .

Remember , the cooking clip for kale stanch may be slightly longer than that for the leafage , as they require a bit more metre to soften . However , with a small longanimity and creativity , you’re able to incorporate the shank into a wide variety of knockout and enjoy the full potential of this nutritious veg .

So , the next time you have a bunch of simoleons on hand , do n’t be so quick to discard the stems . Give them a try , experiment with different cooking method acting , and find a whole unexampled dimension to your kale - based meal .

Caroline Bates