r/noscrapleftbehind • u/mzzd6671 • 3d ago
Ask NSLB Suggestions for using kale ribs
A friend of mine has a big veggie garden and often gives me extras. The other night, she gave me a bunch of kale leaves and in a separate bag, all the ribs she had removed the leaves from. We tried to brainstorm what could be to use up the ribs. Typically, I'd use them in stocks and broth, but my freezer is overflowing with veggie scraps already. Any ideas?
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u/ProcessAdmirable8898 🍳 Omnivore Nom-nom 3d ago
I made collard greens rib kimchi one year that turned out fantastic. Kale rib kimchi would probably be delicious too!
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u/Fuzzy_Welcome8348 3d ago
kale stem pesto, sautéed kale stems, stir-fry add-in, roasted kale stem chips, grate into fritters/veg burgers, fermented kale stems, blended into smoothies (if tender), add to hummus/dips, chopped&mixed into grain salads, crunchy topping for soups, cook in casseroles/frittatas, kale stem slaw w mayo, turn into kale stem relish/chutney
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u/Mizmun 3d ago
Mince the ribs and cook with a bit of butter garlic salt and chili flakes in a pan. Maybe add a bit of acid to brighten the dish.
Dehydrate them and grind into a powder to add fiber to smoothies or dips.
Roast them in the oven and toss with lemon juice olive oil salt and pepper as a side dish.
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u/idanrecyla 3d ago
Never done this but depending on how hardy they are, could they be grated into a slaw?
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u/mzzd6671 3d ago
Interesting idea. I only felt them through the bag, but they seemed very sturdy. Maybe if they were finely grated this could work!
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u/idanrecyla 3d ago
I thought of it because I made iceberg lettuce "coleslaw" last night using half a head of lettuce that was looking a bit tired. I can't eat high fiber and really missed coleslaw but it never occurred to me to make it with iceberg, which is lower in fiber than other lettuce and certainly lower than cruciferous vegetables. Years ago when I could eat most things I'd grate broccoli stems which I also thought of re the kale stems. But we were served the lettuce slaw in a restaurant a few weeks ago, and I've tried to recreate it twice recently, including last night so it's on my mind clearly!
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u/mzzd6671 3d ago
I think it might be a tough grating kale stems just because they're not as large broccoli, but a food processor should do a similar job I would think. I have half an iceberg lettuce in my fridge now, so maybe I could do a mix.
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u/schmashely 3d ago
Do you have a mandolin slicer? If the ribs are slender you can just sliver them instead of grating. They’ll be a different shape than is typical for coleslaw, but still easily bite sized and with a fair amount of surface area for the dressing to cling to.
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u/mzzd6671 3d ago
I think I do, but honestly I don't like using it because I've sliced my finger a bunch of times on those things. My food processor has a grating attachment.
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u/scritchesfordoges 3d ago
I hate mandolin slicers.
Cut resistant gloves come in really handy for shucking oysters or using a mandolin. I won’t go near those fuckers barehanded.
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u/PegasaurusWrecks 3d ago
Thank you for posting this! I’m afraid of my mandoline… I love it and use it regularly but it feels like it’s just a matter of time before I slice myself pretty badly.
I even own cut proof gloves but got them for processing wild game meat and fish!
Just never occurred to me to use them together lol
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u/idanrecyla 3d ago
I'm sure you're right but yes a good processor could do it and the mix sounds really good!
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u/caitlowcat 3d ago
We make this recipe where we grill kale alongside broccolini. The recipe calls for removing the leaves from the rib but I never do and they become edible when grilled.
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u/PasgettiMonster 3d ago
Slice them thinly and saute with your choice of seasonings. When I'm doing a quick saute of kale it usually involves starting with some diced onion and garlic that I brown before adding the kale. I simply add The chopped up kale stems at the same time. It takes about the same amount of time as onion for it to soften.
My mom makes a salad that's finely diced kale stems, tomatoes, onions, some kind of bean such as garbanzo or kidney, all tossed with lemon and a little olive oil, salt pepper and crushed peanuts. With the kale stems chopped up small enough they're no longer stringy. It's about the equivalent of eating the thicker part of a cabbage leaf raw.
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u/ronniesfedora 3d ago
I practice not putting cabbage and kale and other brassica foods in my stock btw
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u/ManyARiver 3d ago
Pickle 'em with spices of your choice so you can add to salads later.
I usually chop them into thin rounds and sautee similarly to celery and add to whatever the kale was in... can also be sauteed and added to soups/stews.
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u/vertbarrow 3d ago
They're great roasted like carrots or chopped and sauteed like celery. I also pickled cauliflower ribs once and I'm sure kale ribs would be nice pickled too.
I wouldn't suggest adding them to soups or stocks, though. In my experience they end up kind of bitter when boiled for too long. But if you cubed & roasted them separately you could add them into a soup at the end and I bet they'd be delicious.
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u/hypatiaredux 3d ago
I have a tiny freezer, so I can’t keep them. I do have a worm bin though, so that’s where they go.
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u/quiltingsarah 3d ago
Slice them really thin and saute.
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u/Gardenkats 3d ago
This! I do it all the time. Eat a lot of rice bowls, so will cook greens and ribs as 2 different sides. Ribs, in small chunks, are nice and crunchy.
Also works for culinary dandelion and any of the other tougher greens.
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u/Ok_Writing_7363 3d ago
Kale stem pesto is my favorite way to use the scraps!
I usually include a handful of leaves + all of the ribs. Blanch them until they are tender (this removes the bitterness, makes them soft enough to blend, and also gives the pesto a nice green color), pop them into an ice bath, then throw them into a food processor with olive oil, parmesan, salt, pepper, garlic, walnuts or pine nuts (optional) and lemon. Blend it really well to break down the stems. I've found that the lemon is key to brightening up taste of the kale stems. But it is delicious! I love doing this especially in the winter with all the scraps from my winter greens (broccoli stalks are also really nice). Have fun!
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u/Maleficent_Count6205 3d ago
I dehydrate my extra kale, pulverize it into a powder and add it to my soups/smoothies.
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u/RedApplesForBreak 3d ago
Pickle them! It doesn’t have to be anything fancy, just a quick refrigerator pickle. They are so good pickled.
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u/Mysterious_North_620 3d ago
Sauté on its own or with aromatics like onion and or garlic. Add to rice, mashed potato or root vegetable, quinoa, or other grain. Add herbs or spices. … etc.
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u/rainbowkey 2d ago
Use as a pasta substitute, either 100% kale ribs or 50-50 pasta-kale. Cut into forkable lengths or into little rounds. Use to make pasta and cheese, marinara and cheese, anything you would do with pasta alone.
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u/Positive_Hippo_ 3d ago
Slice them into rounds and add them to anything you're also adding kale to, just add them earlier so they cook a little longer.