I hate to waste anything. so, when I had a handful of kale stems left over, I just had to come up with a good way to use them. I think this recipe might be a good start.
Kale & Quinoa Cakes with Sweet Pepper Pesto
4 Tablespoons extra virgin olive oil
1 cup onion, chopped
1 cup kale leaves and/or stems
1 clove garlic, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 cup cooked quinoa
¼ cup panko breadcrumbs
2 TBSP. grated fontina or Parmesan cheese
1 large egg
½ cup Sweet Pepper Pesto
In a medium sauté pan, heat 2 Tablespoons of the olive oil over medium low heat. Add the onions and cook until soft and translucent. Add the kale, garlic, salt and pepper to the onions and cook an additional 3-5 minutes, or until the kale stems are tender.
Form patties in the palm of your hand. In the same sauté pan, heat the remaining olive oil over medium heat. Cook a few quinoa patties on each side until lightly golden brown. Serve warm with warm sweet pepper pesto sauce and a garnish of freshly grated Parmesan cheese.
Serves 4-6 as an appetizer
*vegan version: omit cheese and substitute 2 Tbsp. olive oil for egg.
recipe adapted from cherylstyle.com