Kale stem "confetti" for a super-quick side on Meatless Monday

Categories: Meatless Monday

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Anytime you use kale -- or any other green, for that matter, from collard to mustard -- you're left with stems that most people throw away. But you can saute these, much like the leafy parts of the plant, with some very simple ingredients for a fiber-rich (and nutrient-laden) side dish that's super-easy and tasty. We adapted the Vegan Soul Kitchen version of "collard confetti" to make this kale confetti dish.

See also: Vegan creamed kale for a side dish on Meatless Monday

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You will need:

1 tablespoon olive oil
Stems from leafy greens (any will do; these are from our vegan creamed kale recipe)
Salt
1 lemon
Freshly ground black pepper

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1. Chop the kale stems into bite-sized pieces (you can also slice them super-thin -- whatever works with your schedule).

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2. Squeeze the juice from the lemon into a container.

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3. Heat the olive oil in a pan over medium-high heat and add the kale stems and salt when warm.

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Saute for about five minutes, until stems are softened; then add the lemon juice and black pepper to taste.

Serve warm alongside whatever you're making for dinner!


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