Kale is a versatile superfood that’s loaded with antioxidants and nutrients like vitamins K, C, and A, and while people often discard the stems, these parts can be transformed into a delicious treat, helping to reduce food waste and amplify the health benefits of this leafy green.
Kale stems can be easily pickled using a classic pickle recipe, with the option to customize flavors by incorporating ingredients like mustard seeds, coriander, or even jalapeño slices. This process not only creates a tasty snack but also makes effective use of what would otherwise be wasted.
To get the best flavor from pickled kale stems, it’s recommended to let them sit in the refrigerator for a couple of days, allowing the brine to properly infuse them. This simple preservation method expands culinary uses, making them perfect for snacks, salads, or garnishes.
Once pickled, kale stems can be enjoyed in various ways: as a quick salty-sour snack, a quirky garnish for bloody marys, or chopped and incorporated into dips, bringing flavor without adding waste.
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