Ingredient

Stem kale

The Versatile Green Powerhouse

Stem kale refers to the thick, fibrous stalks of kale plants that are often discarded. These stalks have a crunchy texture and a slightly milder taste compared to the leafy portion of kale. With their vibrant green color and robust structure, stem kale adds both visual appeal and nutritional value to stir-fries, soups, and salads.

Garden vegetables and primary derivatives thereof› Leafy vegetables› Leafy brassica› Kales and similar-

Stem kale offers a mild and slightly sweet taste with a crunchy texture. The stalks are less bitter compared to the leaves, making them more palatable for raw consumption or quick cooking methods. The texture is similar to that of broccoli stems, providing a satisfying crunch.

Origins and history

Kale is believed to have originated in the Mediterranean region and has been cultivated for centuries. Stem kale, specifically the stalks, is a less commonly used part of the plant but has gained recognition for its culinary potential. It is now embraced by chefs and home cooks alike for its versatility and sustainability.

Nutritional information

Stem kale is a nutritional powerhouse, rich in vitamins A, C, and K. It also contains minerals like calcium, potassium, and iron. With its high fiber content and low calorie count, stem kale is an excellent addition to a balanced diet.

Allergens

Stem kale is a member of the brassica family, which includes vegetables like broccoli, cabbage, and cauliflower. Individuals with known allergies to these vegetables may also be allergic to stem kale. It is advisable to exercise caution and consult a healthcare professional if you have known brassica allergies.

How to select

When selecting stem kale, look for stalks that are firm, crisp, and free from blemishes or discoloration. The color should be vibrant green, indicating freshness. Avoid stalks that appear wilted or have a tough texture. Opt for organically grown kale for the best quality and flavor.

Storage recommendations

To maintain the freshness of stem kale, store it in a plastic bag or airtight container in the refrigerator. It can be stored for up to a week. Before using, rinse the stalks thoroughly and trim any tough or fibrous parts.

How to produce

Stem kale can be grown in home gardens or small-scale vegetable patches. It requires well-drained soil, ample sunlight, and regular watering. Harvest the stalks when they reach a suitable size, typically around 8 to 10 inches in length.

Preparation tips

Stem kale can be used in various ways, such as stir-frying, sautéing, or blanching. The stalks can be sliced and added to salads for a crunchy element or used as a base for vegetable broths and soups. They can also be pickled or fermented for a tangy and flavorful addition to dishes.

Culinary uses

Stem kale is commonly used in stir-fries, soups, and salads to add texture and a mild flavor. It can also be used as a substitute for broccoli stems in recipes. Additionally, stem kale can be pickled or fermented to create unique condiments or side dishes.

Availability

Stem kale is widely available in regions where kale is cultivated or sold. It is commonly found in North America, Europe, and parts of Asia. However, availability may vary depending on the local demand and seasonality.