Don’t throw those kale stems away. Instead get out your blender toss them in & make a creamy Vegan Kale Stem Pasta Sauce!
Spring Veggies are Some of My Favorites!
Leftover Kale Stems
The more greens you eat, the more stems you have left over. I know some of you cook the stems and eat them with the leaves, and I commend you. In my household, I take out the stems whenever I’m sautéing because Cheryl will pick them out.
Instead of throwing them out or composting them, I’ve been using them in sauces and pesto too.
Do Kale Stems Have Any Nutritional Value?
They sure do and they contain lots of fiber. The same goes for Collard and Swiss Chard stems too!
Are Kale Stems Hard to Digest?
If you are just starting a vegan or plant based diet you may just be starting to add large amounts of fiber to your diet. This can take some time to build up a tolerance for some people.
If you are one of those people or you have an issue with fiber, you might want to start with kale leaves first. In this recipe for Vegan Kale Stem Pasta Sauce it’s pureed in a high speed blender and that would be a good place to start since it’s broken down more to begin with.
What Do You Do with Kale Stems?
I want you to tell me what you use your kale stems for in the comments. Do you just eat them with the leaves, make a fun sauce or spread? Maybe yours go into the compost to grow some new kale in next year!
How Do You Prep Kale?
I went ahead and prepped my greens once I got my CSA and had a huge bunch of green kale and a giant bunch of collards.
What that entails is rinsing off any clumps of dirt off the whole leaves and tearing them off the stem into bite-sized pieces. Then I put them in a lettuce spinner, wash them more, and spin them dry.
I store them in a resealable container that I lined with clean paper towels. This helps keep them fresh longer.
Can I Juice with Kale Stems?
You can and you don’t need to separate the leaf from the stem. Just add the whole thing to your juicer.
Kale-Stem Creamy Pasta Sauce
- 1 1/2 cup kale stems
- 1/2 cup water
- 1/4 cup cashew
- 1/4 cup nutritional yeast
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt optional or to taste
- 10 rosemary leaves not sprigs!
- Add everything into your blender and blend until smooth. Optional: You can add up to 1/4 cup extra unsweetened nondairy milk to make it smoother and creamier.
- Serve over pasta, spread on sandwiches or use as a salad dressing.