Save The Stems

Save the Stems Salad

Directions

Wash and dry the broccoli and silverbeet. Cut the stems off both, cut the head of broccoli into florets and put the silverbeet leaves and florets aside. Cut the silverbeet stems into 10cm lengths. Cut the broccoli stem into thin discs. In a pan of salted water, boil the stems for 2 minutes, then add the broccoli and silverbeet leaves and boil for a further minute. Drain and dry the boiled greens.

In a pan over a medium-high heat, melt the ghee and add the garlic and chilli and cook for 1 minute.

Add the dried greens and stirfry until coated, then add the bag of kale and stir through. Season with sea salt and serve immediately.

 

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