Kale with Peanut Butter
I'm eating kale every day, prepared with different recipes. But almost all of the recipes I've seen only use the leaves. I wanted to eat the hard stems somehow, so I tried to boil them. They turned out very well, without any bitterness.
When you make a kale recipe which doesn't use the stems, keep them for this recipe. Boil them to remove their bitterness and soften them. I used smooth peanut butter this time, but you can also use crunchy peanut butter if you want some texture. For about 1 serving. Recipe by Kazeno tanino tepa
Kale with Peanut Butter
I'm eating kale every day, prepared with different recipes. But almost all of the recipes I've seen only use the leaves. I wanted to eat the hard stems somehow, so I tried to boil them. They turned out very well, without any bitterness.
When you make a kale recipe which doesn't use the stems, keep them for this recipe. Boil them to remove their bitterness and soften them. I used smooth peanut butter this time, but you can also use crunchy peanut butter if you want some texture. For about 1 serving. Recipe by Kazeno tanino tepa
Cooking Instructions
- 1
Separate the kale leaves from the stems, and cut into bite-sized pieces.
- 2
Cut the kale stems into pieces about 3 cm long.
- 3
Boil enough water to cook the kale. Add about 1 teapoon of salt once boiled, and cook the kale stems first for about 15 minutes.
- 4
Check the softness of the stems. If they're soft and sweet, add the leaves. Cook for another 2 minutes.
- 5
Meanwhile, mix the ★ ingredients. You can also use sugar or agave nectar for sweetness instead of maple syrup.
- 6
Drain the kale in a colander and let it cool a little bit. While it is still warm, add the mixed ★ sauce and stir to coat the kale.
- 7
I used unsweetened peanut butter.
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