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save your stems, folks -- they are vegetables, too



before you toss them into the compost bin, or -- gads! -- the garbage, consider the possibility using vegetable stems as a delicious (and nutritious, and fibrous) green condiment.

browse your recipes. peruse those that call for greens, such as collards, kale, and chard. confirm that nearly every one of them calls for discarding those stems. then say no. and then yes to stems.

recipe:

ingredients --

- stems and central vein from one or more bunches of chard, kale, collards, or something similar
- olive (or any other) oil
- sea salt
- (fragrant) seeds, such as coriander, caraway, or mustard
- pepperoncini


procedure --

- cut the rough, dirty bottoms off stems. you may discard these if you wish, or add them to a stockpot (see post from 3/01/07). float or rinse stems as you would any other.

- mince, or finely chop stems, being careful to cut through and across the fibrous grain of the stems (also may be read: do not use a food a processor)

- with sea salt, add stems to pan, with already heating oil, red pepper and seeds. heat gently at first, covered, to free locked moisture and soften centers. then uncover, and raise heat to medium-high, until stems caramelize.

- garnish anything, to taste. or add to sandwiches. or fold in to grains.

- enjoy

Posted 1/05/2008   link

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