This recipe was born of a need to use up produce before it went bad. It’s really quite simple.
Wash and prepare a number of leeks and chop into inch-size pieces. Chop leftover kale stems into inch-size pieces, too.
Saute in olive oil with thyme, salt, and pepper to taste.
Wasn’t that easy?
This post is part of:
Monday Mania at the Healthy Home Economist
Kitchen Tip Tuesdays
{ 3 comments }
Easy recipes are sometimes the best! I prefer to keep my vegetable recipes simple so the flavors compliment the veggies rather than over power them. Your sauteed Leek and kale stems looks wonderful! thanks for sharing this with the Hearth and Soul Hop!
Alea Milham recently posted..
Good idea! Usually my kale stems are used up by the compost heap. That will change. Not that compost is bad, but eating is better.
It is really good idea to use up all the veggies. Nice recipe. thanks for sharing with Hearth and soul hop.
Swathi recently posted..Huevos a la Mexicana -Mexican Scrambled Eggs
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