Waste not, want not. I like to save my leftover stems and stalks to cook down into vegetable stocks, soups or stews. Stems can seem woody when raw, but if you cook them long enough over low heat, they will maintain their healthful nutrition and become soft and easy to digest. This is a basic recipe that can be substituted with any leftover vegetables cluttering your fridge. It would also be good with beans, and maybe even roasted or boiled chestnuts.
3-4 C. Vegetable Stock
3 Broccoli Stalks
1/2 Bag Edamame
Stems from 1 Bunch of Kale
Mushrooms
Carrots
Rosemary, removed from 3 Sprigs
1/2 tbsp. Ground Cardamon
1/2 tbsp. Garam Marsala
1/2 tbsp. Ground Coriander
3 Bay Leaves
Cut carrots and broccoli stalks into thin disks, and kale stems into small 1 centimeter pieces. Combine all ingredients into pot and bring to a boil, uncovered for one minute. Turn heat to low, cover and simmer for at least 45 minutes or longer.
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