Eating Well: 7 vegetables you can eat from root to stem
Published in Health & Fitness
4. Kale ribs
Think kale ribs are too tough to eat? Think again. After a good charring in the skillet, kale stems add a tender-crisp bite and touch of smokiness.
Try kale ribs:
5. Cauliflower stems
Love cauliflower rice? Get the most out of your head. Dice the ribs and cut the greens into slivers and throw them in. Because they’re thicker, the ribs take a little more time, so cook in oil for 2 to 3 minutes before you add in the rest of your “rice” and the leaves.
Other ways to enjoy cauliflower stems:
6. Collard stalks
Woody collard stalks just need a little extra prep to show their softer side. For instance, a quick pickling turns collard stems from trash to a treasure, adding a pleasant tang to these leaf-wrapped spring rolls.
Some more ways to enjoy collard stalks:
7. Beet greens
The entire beet plant — roots, stems and greens — is edible and can be eaten raw or cooked. You can roast beets and then puree with goat cheese for a creamy ruby-red spread. Sauté the greens and stems with olive oil and garlic for the topping.
Some more ways to enjoy beet greens:
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
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