use it up: sauteed leek and kale stems

by babhoyersh on April 19, 2011

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:

Tasty Tuesday

Weekend Gourmet

Hearth and Soul Blog Hop

Real Food Wednesday

Monday Mania at the Healthy Home Economist

Kitchen Tip Tuesdays

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Alea Milham April 19, 2011 at 11:37 am

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!
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Claudia April 19, 2011 at 4:20 pm

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.

Swathi April 20, 2011 at 4:52 pm

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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