Rachel Cernansky
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Poor vegetable stems. All too often, they get chopped off, discarded, and forgotten about. But what a waste! They've got nutrients, fiber, and if you treat them right, taste. So next time you're cooking up some greens for a recipe that tells you to discard the stems, try saving them to cook later. You might find a favorite new side dish, and you'll save some space in a landfill (or compost bin), and even a little cash by making your groceries last just a bit longer. With 18 percent of the country's solid waste stream coming from food waste (the second largest category of U.S. municipal solid waste), cutting down on what you throw away can make a real difference in the country's waste problem.
Take collard greens, for example—itself an underappreciated vegetable, at least in the U.S. north of the Carolinas. They're rich in calcium, manganese, folate, and vitamins A, C, and K, they'll help boost your fiber intake, are a staple in other parts of the world, and can be found at farmer's markets across the country. But they're usually cooked without their hard stems—making them more tender and certainly delicious—but if you save those stems, you've got yourself an ingredient for another dish later on. Ideas in Food recommends preparing collard green stems in the style of artichokes barigoule—google for your favorite recipe, or find one here.
Kale is another leafy green that's rich in calcium, manganese, vitamins A, C, E, and K—and will help fight off cancer and cataracts. Cook the stems together with the leaves to add some crunch (cook longer if you wish), saute them on their own and spice as you wish for a healthy snack, or try adding them to a sesame noodles recipe.
And broccoli! People love the crowns, but almost always throw out the stalks. Try making broccoli slaw by shredding and adding other shredded veggies and your favorite dressing, try pickling your broccoli stems, or find a bunch of other broccoli stem recipes here (including miso-lemon rizzle, mmm!).
Same goes for swiss chard and beet greens. All totally edible, nutritious, and delicious. Try also experimenting with new veggies and the stems you might otherwise be inclined to throw away—if you like spicy and have never eaten mustard greens, get yourself to a farmer's market today.
A good thing to do anyway—it's National Farmers' Market Week!
More on Green Cooking: 7 Easy Vegan Recipes to Get You Through Your First Week of VeganismRinse Your Produce Like a Pro for Water Conservation
Find Your Dinner at the Farmers' Market: Cherry and Spinach Salad
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