This recipe makes use of kale stalks that would normally end up in the compost bin. Instead of throwing them away, try this twice cooked kale stalks recipe with garlic and chilli — a simple way to turn a kitchen scrap into a tasty little side dish.
I’ll be honest: kale isn’t my favourite vegetable. The flavour is fine, but the texture can be a challenge unless you prepare it properly. Kale stalks in particular can be woody, and if you cook them too long they turn rubbery and chewy — which is why most people cut them away and bin them straight away.
I don’t like food waste though, so instead of composting the stalks, I decided to give them a second life.
Why Cook the Stalks Twice
Cooking the stalks twice is the trick that makes them work. The first cook (steaming) softens the tough, woody texture. The second cook (a quick fry in garlic, chilli and soy) adds flavour and turns them into something you’ll actually want to eat, rather than something you tolerate.
What You’ll Need
- Kale stalks, cleaned and trimmed (saved from a batch of kale leaves)
- A few slivers of garlic
- Dried chillies or chilli flakes, to taste
- 1 tablespoon sunflower oil
- 3 tablespoons soy sauce
Method
1. Steam the cleaned kale stalks for 10 minutes.
2. Once steamed, blanch the stalks in cold water to stop them cooking further.
3. Slice a few slivers of garlic and get your chillies or chilli flakes ready.
4. Heat a tablespoon of sunflower oil in a pan and lightly fry the garlic and chilli for a couple of minutes, until soft.
5. Add the cold kale stalks to the pan and coat them in the garlic and chilli oil.
6. Pour in 3 tablespoons of soy sauce and let it reduce slightly — this only takes about 2 minutes.
7. Spoon the kale stalks onto a plate and serve straight away.
Next time you’re prepping kale, don’t throw the stalks away — give this a try instead.
Frequently Asked Questions
Can you actually eat kale stalks?
Yes. Kale stalks are edible and, once cooked properly, add a nice bit of texture and flavour to a dish. The key is softening them first (steaming) before adding stronger flavours in a second, quick cook.
Why steam the stalks before frying them?
Steaming softens the tough, woody part of the stalk. If you skip this step and fry the stalks from raw, they tend to stay chewy no matter how long you cook them in the pan.
Is this recipe very spicy?
That’s up to you. The chilli quantity in this recipe is flexible — use less if you’re cooking for children or anyone who prefers a milder flavour, or add more dried chilli flakes if you like extra heat.
Can I use fresh chilli instead of dried?
Yes, fresh chilli works well in place of dried chillies or flakes. Adjust the amount to suit your own taste.
What can I serve this with?
These kale stalks work well as a quick side dish alongside a main meal, or stirred through noodles or rice for a simple, low-waste addition to dinner.
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