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A way to help combat rising food prices is by using all components of the food we buy or grow. For example, carrot tops are great thrown into a chicken soup or when making stock. Also, think about using the stems of dark leafy greens. Yesterday for lunch I sautéed a bunch of vegetables (scallions, garlic, zucchini, carrots, string beans) and threw in the stems (chopped) from purple kale (photo, right) as well. Better there than in the garbage!
The previous day, I sautéed chopped broccoli leaf stems (photo, left). Seasoned with a little unrefined sea salt, fresh ground pepper and lemon juice, they made a great side dish.
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2 comments:
Thanks for this! The first time I made kale, all the recipes told me to discard the stems. I couldn't bear it, so I just threw them in, and they were great!
Great idea. I save kale stems (along with carrot peels, potato peels, onion bits and just about any veggie scrap) for a healthy stock.
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