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Quick-Pickled Kale Stems.

Quick-pickled Kale Stems

As one of my neighbours said recently, we just don’t know what to do with kale stems. Here’s an idea: pickle them.
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Ingredients
  

  • 1 cup chopped kale stems
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1 Tbsp sugar
  • 1 tsp kosher salt
  • 1/2 tsp fennel seed
  • 1/4 tsp fenugreek seed
  • 1/4 star anise pod
  • Pinch of chili flakes

Instructions
 

  • Pack kale stems into a clean 240 ml canning jar. Combine remaining ingredients in a small pot, cover, and bring to a boil over high heat.
  • Remove brine from heat and pour into the jar of kale stems. You might not use all the brine; reserve any extra for use in salad dressing. But if there are any spices left behind, scoop them out and add them to the kale stems.
  • Cover the jar and allow to cool to room temperature before refrigerating. Store in the fridge for up to a month.

Notes

Serving suggestions: use on charcuterie plates, in tartar sauce, as a condiment for burgers or curry dishes, in tacos, to accompany scrambled eggs…or wherever pickles are welcome.