Ready to use up your ENTIRE bunch of kale? Yes, you are! Pickled kale stems add an extra layer of flavor and crunch to many dishes. You can double up your kale salad, or add as a topping to any salad-- including grain salads. Works great in sandwiches, tacos, and stir-fry, too. Most recipes call to remove the stems (like these kale and scallion tacos with cilantro pepita salsa,) and this is a wonderful method to get those stems on your plate instead of the trash. No waste, let's go!
cumin pickled kale stems
serves 1 cup
about 1 cup kale stems from one bunch, chopped into ½ inch pieces
1 teaspoon cumin seeds
¼ cup apple cider vinegar
¼ cup water
½ teaspoon salt
5 black peppercorns
1 teaspoon honey or agave syrup
Place chopped kale stems in a jar with a lid or airtight container of your choice.
Toast cumin seeds in a small saucepan over medium heat for 1 minute or until fragrant. Add remaining ingredients, stir and bring to a boil over high heat. Remove from heat and carefully pour brine over kale stems. Let cool to room temperature, cover, and place in the fridge overnight.