What can I do with the white parts of kale?
I like to bake, fry, cook and make salads out of dark green parts of the kale. But when I get to the middle of the kale, I don't like those whiteish bright parts, just not tasty much imo.
I was thinking about blending it in a smoothie but I don't have a blender yet.
Any ideas how to prepare those?
Best Answer
Just like the tougher parts of any brassica plant (e.g. broccoli), chop the stems as thinly as required and add to a stir fry dish. they typically take as long as carrots take to "cook" in the wok
Properly grown kale with a decent frost exposure, should have a softer stems with a sweeter and more flavourful taste
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What part of kale is not edible?
As a result, the ornamental stuff is much less flavorful than the \u201cedible\u201d culinary leafy greens. However, the leaves of these varieties are safe to eat. Just make sure to stay away from the roots, which are poisonous in any type of kale.Can you do anything with kale stems?
Eating kale stems They're actually completely edible and can be delicious if done right. From juicing to pickling, roasting, adding to soups, a stir-fry, and pesto, there are endless ways to use kale stems and save them from the compost bin.Can you eat the middle part of kale?
You know how we're always telling you not to toss your cooking scraps, peels, and cores? It's with good reason: Not only does it cut down on food waste, these ingredients are also edible!Can you eat all parts of kale?
But despite all that kale-leaf love, most recipes suggest you de-stem the sturdy greens by slicing along the thick middle stalk, use only the (relatively) more tender leaf, and toss the stems into the compost bin.Easy Vegan Recipes Using KALE That Don't Suck
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Answer 2
One method I found over time:
Chop it into tiny pieces and stir fry it with bacon and onions (also chopped up). Once that's soft, leave it to cool, then mix it in meatballs in a 50:50 ratio. If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier. :)
Answer 3
I love taking the stems from broccoli and doing a quick 'pickle'. First, I peel the stems to reveal the inner white parts. I typically make long rectangles of the stems, which I then julienne. After that, I soak them in rice vinegar with a pinch of salt and freshly ground pepper. You can add a drop or two of Cholula Chili Lime hot sauce, which adds another layer of flavor. Serve after 'pickling' in the liquid for at least 10 minutes. Works great with meaty dishes.
I would imagine you could do the same with the kale's white parts. As a matter of fact - I will have to try when I get some good quality kale.
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