it’s not that i’m broke or anything

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.

Mustard Stir Fry

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)
serves 2

6 ounces sliced pork (available at most Asian markets)
1 cup kale stems
canola oil
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.

Mustard Stir Fry

Combine sake, mustard, soy sauce and honey and set aside.

Mustard Stir Fry

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.

Mustard Stir Fry

Add pork slices and stir fry until colors change. Then add sauce.

Mustard Stir Fry

Deglaze until sauce thickens into a syrupy consistency.

Mustard Stir Fry

Nosh with rice!

{ 4 comments… add one }

  • Gastronomer December 6, 2010 at 3:25 pm

    I’ve been on a stem kick lately too! I was introduced to the yumminess of stems at this volunteering gig I’m involved with. Last week, I included collard greens and stems in my fritata :-)

  • antwerpster December 7, 2010 at 4:49 am

    Thank you!! I have recently been feeling guilty about the kale and chard stems I discard. Seems like such an obvious idea, but I hadn’t thought of it until I saw your post. Yay!

  • ila December 13, 2010 at 10:01 am

    Cathy, mmmmmm collard greens. That’s another stem I’ve been craving. That and beet greens.

    antwerpster, thanks for visiting! hope you like it :)

  • Lida January 7, 2011 at 12:34 pm

    stir-fried stems are the best! kale is always great, of course, but swiss chard stems add sweetness and color. Great over brown rice with ginger.


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