If you’re in a rush and just want the facts: raw stems are tough. Cooked stems are delightful. The secret is to cut them thin or cook them long.
Think of them as the kale’s spine. You don’t usually eat a fish spine, but you can make a wonderful stock from it. Same philosophy, but less fishy. You can even chop them super fine and sauté them with onions for a soffritto base.
Cream of Kale Stem Soup - Edible Seattle
One time, I didn’t have celery for a soup. I used chopped kale stems instead. No one noticed. My husband said, “Wow, this soup has a nice crunch.” I smiled like a magician who just pulled off a trick.
A Little Love for the Struggling Stem
Let’s be real: not every stem is created equal. If you have a massive, woody stem from an old plant, it might be too tough for anything except stock. Use your fingers to snap it—if it snaps easily, it’s good to go.
If it’s super thick and fibrous, just simmer it in water for a while. The water becomes a light, nutritious broth. Strain out the stem, and you’ve got a free base for soup or rice.
Don’t force yourself to eat a stem that feels like a tree branch. But don’t automatically toss it, either. Give it a chance to prove itself.
