I mean, I am on a line cook’s pay and I do use most of it on gas, but I’m not broke. I have a nice comfy bed to sleep on and I eat very, very good. And I has internetz. Lots of it.
But I am eating the throw-away bits because I’ve been on a stem-kick lately. We eat a lot of kale salad and roasted broccoli because they look so fun and winter-y at the farmer’s market stands, and thus, end up with lots of stems – which, I think, are special on their own. They’re super sweet and have that pleasant crunch that the leaves don’t have, so they’re great in quick stir fries, or simply blanched and tossed with some sesame oil and salt (oh, and garlic. lots of it.)
So today I leave you with a quick post on how to eat kale stems.
Karashi Itame (Mustard Stir Fry)
6 ounces sliced pork (available at most Asian markets)
1 cup kale stems
2 tbsp sake
1 tbsp whole grain dijon mustard
1 tsp soy sauce
2 tsp honey
salt & pepper
toasted sesame seeds
First, prep your kale stems. Wash thoroughly and slice into long diagonal cuts.
Combine sake, mustard, soy sauce and honey and set aside.
Heat oil over medium heat in a large frying pan. Throw in kale stems and stir fry until colors brighten and you can chew a piece comfortably.
Add pork slices and stir fry until colors change. Then add sauce.
Deglaze until sauce thickens into a syrupy consistency.
Nosh with rice!