red chili flakes – December – KALE Bring the vinegar, sugar and salt to a boil in a small saucepan. This kale is great when added to stir-fry’s or soups or served as a side to any meal, even breakfast! Put kale stems in boiling liquid, reduce to a simmer, and cook for 3 … 3. Well friend here is one of my tried and true way to reduce food waste and deliciously heal your gut from the inside out at the same time! Thanks for reading! Put vinegar, water, and salt in a pot and bring to a boil. Bobby Parrish of FlavCity makes BBQ Kale Chips, Kale Pesto, & Pickled Kale Stems. It can be hard to see yourself as an influential part of the whole system, but I’ve always believed that small acts can have big impacts. Ingredients: 1 bunch of cale stems - trimmed and leaves removed. 2 bunches of kale (black, purple or green) 4 cups of filtered water . In a small saucepan bring kale stems, water, sea salt, mustard & coriander seeds, chili flakes, and peppercorns to a boil. Refrigerate once open and always use a clean utensil when removing stems from the jar to consume. Don't judge the book by its cover, though. Things like where and what you spend your money on and how much waste you create. I’ve pickled mustard greens, beet greens, kale, and chard with a very similar recipe. They must, right? I will update the recipe with some extra boiling time for those tougher stems , Your email address will not be published. Boil until the sugar is dissolved. There’s a big problem with grocery stores and the food industry too, so don’t think I’m blaming this all on us. amzn_assoc_marketplace = "amazon"; She suggests that you thinly slice chard stems (I've just subbed in kale and it works a treat), then sauté them with some onion, garlic and oil for … Let sit for about 20-45 minutes until room temperature. amzn_assoc_ad_type = "smart"; Ingredients . Pickled Chard Stems Yesterday I scored a ridiculous amount of Spring bounty at the farmer’s market : asparagus and rhubarb, yes, but also ramps & fiddleheads, rainbow chard & curly kale, scallions, parsley & cilantro, two kinds of radishes ( and of course the usual potatoes, onions and carrots ). This one is an adaption from a recipe by my cooking muse and queen, Stephanie Alexander. Hi friend! So, in the spirit of not letting my beautiful produce go to waste, I’ll pickle just about anything. ), Thick + Creamy Coconut Milk Coffee Creamer, Carrot Apple Ginger Juice [Made Without a Juicer]. Get the recipe for Beet Leaf Callaloo and Quick Pickled Beet Stems. Once the vinegar starts to boil, pour it into the jar and screw on the lid. Lately, my fermentation classes have become incredibly popular so I thought, “I bet I can pickle these too!” and thus this recipe was born! Let sit in warm place out of direct sunlight for at least 1 week. Required fields are marked *. Chop your stems to a length that will work well for you. Meanwhile, in a pot, heat the water, vinegar, sugar, and salt until boiling and then pour into the jar over the stems. Music Flow Yoga At the Market Square Atrium, Winter Season Wisdom: A Resilience & Immunity Building Retreat, Transformative Self-Care: Integrating Mind & Body in Wellness, My Top 20 Habit Changes for Lasting Health | NOURISHED. Sautéed Kale Stems. 3. That there’s more than enough food grown to feed the planet but it’s either fed to livestock or thrown in the trash? Next time I will boil for 2 to 3 minutes for a softer crunch. You can double up your kale salad, or add as a topping to any salad-- including grain salads. Sweet Potato and Kale Fritatta – Baked Greens, Easy Homemade Enchilada Sauce – Baked Greens, Date-Sweetened Double Chocolate Cookies (whole wheat! The reason I suggest lighting boiling the kale stems is because without this step they are incredibly tough to chew and most people wouldn’t want to eat them. Notify me of follow-up comments by email. Very interesting recipe, thanks. I hope you’ve been having a beautiful week. Save my name, email, and website in this browser for the next time I comment. No, I’m not weighing our trash every week, and my neighbors aren’t calling me the crazy trash lady- this isn’t a noticeable part of my personality- but it’s important to me nonetheless. 12 oz kale leaves, stems removed. Add a bay leaf to the jar. She has written for publications such as Mind Body Green, Herb Affair, The Hearty Soul, and ALOHA Way Magazine. I love having that on hand. I use both the lid and ring with the parchment. amzn_assoc_tracking_id = "bakedgreens-20"; Today’s recipe makes perfect use of all the leftover kale stems you have from making delicious kale chips and turns them into a nourishing and healing fermented food. And if you’re looking for some more plant-based inspiration in the kitchen you can try out my FREE Build Your Own Buddha Bowl Cooking Class right here! black peppercorns, cracked 8 large kale stems, washed and cut into 1 1/2 inch pieces * optional 1/4 tsp. Here is a way to use the wonderfully straight and tasty stems as well. Mustard seeds 1 tsp. 2. For the pickled kale stems, bring the water and next 5 ingredients to a boil. Take a quart mason jar and put it in boiling water in a pan, enough to cover the jar. by Caitlin | May 4, 2016 | Fermented Foods, Recipes | 6 comments. In a small pot, bring the vinegar, sugar, salt and pickling spices to a boil. Quick & Easy Pickled Kale Stems, What to do with Kale Stems, bunch of kale stems cut into two inch pieces. Remove from hot water and immediately plunge into cold water, then remove and pat dry. Meanwhile, fit your kale stems in your jar. amzn_assoc_region = "US"; amzn_assoc_title = "Shop This Recipe: "; This winter, breakfast-for-dinner has been on almost constant rotation, usually on Thursday […], […] rather than buy their store bought version. Otherwise, use up whatever veggies you have on hand to make a quick, fresh pickle you can munch on anytime. Whether you’re interested in wasting less because it’s better for the environment, because it’s better for your bank account, or because it makes you feel like a food ninja to use up every last thing you buy, I’m not here to judge. Wash and cut your stems. There is going to be a little bit of vitamin degradation, but the fermentation process will provide us with other excellent vitamins and health benefits. amzn_assoc_ad_mode = "manual"; If you don't have any beet leaves, then just use chard, spinach of kale… Don’t even bring up the fact that a pickle is technically anything that’s been pickled- it doesn’t have to be made from a cucumber. I garnish with toasted garlic slivers and hot pepper slices. If you go through tons of kale, go ahead and save the stems for pickling. 1. If you have especially tough stems, you may want to low boil for about 2-3 minutes before removing from the heat. Place stems in 32-oz. Yes they do work better for the lacinato stems; that information on the curly stems is great! Use this recipe for pickled kale to serve on a charcuterie plate at your next gathering. 2. Char kale stems on the grill. I may even take a plunge into the river! Enjoy pickles straight from the jar, in sandwiches, or chopped up in dips and dressings. Trim 1/4 in. Pickled kale can be preserved in the jar for a long time. Where to use pickled kale? 20 kale leaves = 1/2 750 ml jar. These are also quick pickles, aka refrigerator pickles, so they don’t need to be canned. Cucumbers, jalapeños, olives (do olives count as pickles? Cover and cook for 20 minutes. Let pickles sit on the counter until they've cooled completely, then cover and move them to the fridge. Instructions 1. Since the contents aren’t being vacuum-packed, is it necessary (or even effective) to sterilize the jar? Pickled Kale. If you try out these pickles, leave me a comment below to let me know how they turned out! Yes, I agree, it doesn't look super beautiful. from ends of asparagus stems. If after an hour, if some of the stems aren't submerged in the brine, open the jar and press them down, so they are. Chop raw kale stems and submerge them in a pickling brine with sugar, salt, and any spices you want. Enjoy! The high heat of the grill will help break down the fibrous texture of the … You can also add it to a sandwich or hotdog instead of lettuce. These taste best and most pickle-y after sitting in the fridge for a day or two, and will last for up to a month. Pickled Kale Stems Recipe 1 bunch of kale stems cut into two inch pieces ½ cup water ½ tsp. … free psp. You could go bite size, or keep the length for pickle-spear-like snacking. Is this recipe for lacinto kale stems, the ones in the photo? When it comes to braising, we typically think about meat. I chop up any extra leaves and stems that I may have after using what I need for a meal, add them into a glass jar with a bit of onion, and simply cover them with a salty brine. Add kale stems; reduce to simmering. As always, thank you for your love and support. Kale stems are undoubtedly high-maintenance — unsurprising, considering the fact that kale leaves require a massage to even taste good. Let pickles sit on the counter until they've cooled completely, then cover and move them to the fridge. For a batch of pickled beets you may only get one or two jars of the stems but it’s a great way to use them up and have a different kind of pickle. Boil the jar and lid for 10 minutes. The flavor is peppery and tasty and I’m glad I didn’t need to compost the stems. 1/2 a jalapeño, black pepper, mustard seeds, or herbs, to taste. 2 tsp salt. And I don’t sterilize, but I generally either run my jar through the dishwasher or do a nice big soapy wash in the sink. I’m a big fan of using every part of the plant or animal that I consume, whether that’s by making bone broth, veggie stock, or juicing leftover bits. Stir until the sugar and salt are dissolved. Hi Paula, Enjoy! Being frugal in the kitchen is a good way to expand your knowledge of cooking by being creative, and it’s very satisfying to avoid wasting food. Fermentation is a little different than canning in that we want there to be some naturally occurring bacteria and yeasts to help the process. Pouring hot vinegar over the veggies will cause them to acidify faster, which will extend their … You’ll receive a recipe guide, shopping list, & equipment list plus a demo on how to make Turmeric Coconut Rice, Glory Bowl Dressing, & Sweet & Salty Roasted Chickpeas. coriander seeds ¼ tsp. Did you know household food waste is the largest contributor to overall food waste in the world? Get the class here! But still- why buy it if you aren’t going to use it? When water mixture has come to a boil, turn off the heat and pour it over the jarred kale stems. Quick refrigerator pickles to use up any of your leftover veggies. Nutritional Information . sea salt ¼ tsp. This is a very tasty, super healthy, and very versatile pickled kale recipe. I love making this easy callaloo. Let it sit at room temperature for about an hour, agitating the jar every so often. So I boiled the stems in the liquid for a minute and the the pickled stems are crunchy. Today’s recipe makes use of apple cider vinegar for its starter and requires very little effort to create something so nourishing. These pickled kale stems are definitely not what comes to mind when you think of pickles, but they’re super easy and satisfy my need for a salty-sour-crunchy bite. Recipe: http://goo.gl/nL1d4q 4. 4. How to pickle Kale Stems. My most common use is to make a quick soup out of broth, pickled greens, frozen leftover roasted pork cubes (or marinated tofu), and soba noodles. Make brine solution by bringing the 3 cups of water and 2 T pickling salt to a boil. Braise them into submission. Are you using the parchment with lid and ring or just the ring? Truly - these stems are so delicious that they won’t last long on the table anyways, but quick-pickled stems are best when eaten within a few hours or day of pickling; otherwise, if soaked too long, the stems become tough and chewy. Apr 7, 2013 - Using an old but clean jar of vegemite I made a simple pickle. amzn_assoc_search_bar = "false"; Pickled Kale. amzn_assoc_placement = "adunit0"; It's packed with flavour but easy to make. Things like yogurt, hummus, granola, pizza dough, vegetable broth, and this enchilada sauce are all easy to make, and taste significantly better than their canned, […]. Whatever your motives, here are my tips on how to waste less food: Pickles! Caitlin Iles is a Holistic & Culinary Nutritionist and Yoga teacher who focuses on healing the body through gentleness, self-compassion, the latest nutrition research, and time-tested, evolution-based dietary concepts. Pat dry and pack into 16 oz mason jar with jalapeño, shallot, peppercorn, garlic, and dill (all optional flavors, use all, some or none-up to you). Works great in sandwiches, tacos, and stir-fry, too. Pickled kale stems add an extra layer of flavor and crunch to many dishes. Enjoy pickles … Start with the pickled kale stems. We eat swiss chard, kale, ... One of my favorite ways to make use of greens with stems attached is to make naturally pickled leafy greens and stems with onions through the process of fermentation. Either way, my family loves pickles. Meanwhile, cut the kale stems in ¼ inch pieces. You can leave it for up to 4 weeks before moving to the fridge. Refrigerate the Swiss chard stems for about one week before eating them. Put the stems in a glass jar that has a tight-fitting lid. A lot of people are starting to reconnect with traditional ways of preparing foods as a way to increase digestibility, nutrient bioavailability, and add immune supporting compounds to the diet. Pour mixture into a sterilized (you can boil it and then rinse in vinegar water) 500ml mason jar. Since we are saving the boiling liquid we are retaining most of the minerals that may be lost. Your email address will not be published. 5. But veggies, … I can remember a time when my sister Debra didn’t know that a pickle was formerly a cucumber. Broccoli and kale stalks are not only good for pickles though, but good in stir-fry as well. Meanwhile, chop kale stems (or veggies of choice) and put them into a pint jar. 0 Review(s) Difficulty: Easy Prep Time: 15 Minutes Cook Time: 4 Hours Serves: 6. Fermented foods are great for digestion because the friendly bacteria have already started the process of digestion, making them great foods for people with tummy troubles. mustard seeds ¼ tsp. Get a clean, sterilised jar and push the Sea Kale stems into the jar until it … How to make kale chips. One such tradition is the practice of fermentation. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window). They are still delicious, but since stems are quite fibrous, their texture changes after a day of being soaked in brine. Pickled beets are so delicious, pretty to look at, and easy to make. I haven’t tried kale stems in salad yet, but we have been eating fresh broccoli stalks in salads, and we all love them. All you need to make pickles at home is vinegar, water, and salt. Her mission is to help her clients change their relationships with food, so they can create their healthiest bodies and their most fulfilling lives. I’m working on a pickled green bean and asparagus recipe that I will be sharing with you soon. Kale stems can be swapped out for carrots, jalapeños, onions, broccoli stems, green beans- whatever you have will work! Or, tag your pickles with #bakedgreens on Instagram so I can see all your food-waste reduction in action! Pack the clean glass jar with collard stems, chili peppers, onion, garlic, and remaining herbs and spices. There are many different types of fermentation some of which require a starter culture, such as a SCOBY to make kombucha, while others rely on lacto-fermentation and brine, such as sauerkraut. Meanwhile, chop kale stems (or veggies of choice) and put... 2. How to make kale pesto. The salt is designed to kill off the pathogenic bacteria and all you want to look out for is any mold growing on the top . These taste... 3. Combine both vinegars, water, sugar, and salt in a small saucepot. Boil the vinegar with the spices. Sometimes the teenage brain can’t handle this sort of life-shattering information. When mixture is room temp add apple cider vinegar & maple syrup and stir to combine. Would it be ok to boil the items you list EXCEPT for the kale stems? Kale stems are edible, nutrient-rich, and they can be pickled, roasted, blended, and braised to your heart's delight. Feb 14, 2016 - Three creative kale recipes. Creating space for healing at wellness retreats, cooking classes, and live talks is her passion. I used curly kale stems, which are circular and tougher than lacinto kale stems. ALL CONTENT © 2012-2020 CAITLIN ILES UNLESS OTHERWISE STATED. Hi Ed, Most recipes call to remove the stems (like these Once boiled, remove from heat and cover with saucepan lid. maple syrup canning jar along with garlic, coriander, black peppercorns, and red pepper flakes. Blanch the Sea Kale stems in boiling salted water (1tbsp of sea salt for every pint of water) for roughly 20 seconds. Ingredients. Trust me. 2 or 3 garlic cloves, peeled, crushed. Just jar them up and let them sit in the fridge for up to a month. White vinegar 1/4 C. Sugar 1TBL. Read Reviews (2) Here we have another great short cut to having veggies ready to go in the fridge and waiting to be devoured! Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. amzn_assoc_asins = "B074H76RVT,B00IZL255O,B071KTNCSC,B003L0ZNVW"; […] weeknights when the last thing I want to do is plan out dinner, and is one of the ways I try to cut down on food waste. Pickled Sea Kale Recipe Instructions. chili flakes (optional) ¼ tsp. Pour the brine into the jar, add the seeds, and cover it. amzn_assoc_linkid = "3175fc3403ae6d3e1516bfc86cc7015e"; That doesn't mean the stems should go straight into the garbage, though. Salt 3 garlic cloves, smashed 1 TBL. Put vinegar, water, and salt in a pot and bring to a boil. Put the vinegar and sugar in a small saucepan, bring to a boil, then remove from the heat and add 50ml cold water. peppercorns ¼ cup apple cider vinegar 1 tbsp. Extras like garlic, jalapeño, black pepper, and mustard seeds are great too. They are also incredibly rich in beneficial bacteria called probiotics, which are great for improving digestive and immune function in the body. Bring to a boil, stirring until salt and sugar dissolve. You can literally pickle anything and use this base recipe for tons of different things. I don’t like the idea of losing some of the nutrients in the kale stems by boiling them. I’ve been eating a ton of kale lately and had so many stems in my fridge I decided I needed to get a bit more creative with how I used them. Here in Saskatoon we’ve had a run of 26-30C days so I’m planning on hitting the beach Thursday afternoon after my classes. Cover top of jar with parchment paper then seal with lid. Please stay safe and take care of one another! ), various hot and sweet peppers, we love all the pickles. Three kale dishes. PICKLED KALE STEMS 1C.
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