Less food waste, more dip. We all win.
To make the dip, you'll need to blanch the stems first. After you've torn the leaves away and used them in, you can store the stems in a resealable container for up to 5 days . Stems also freeze really well, and can be blanched straight from the freezer if you'd like to store them longer.
Bring a medium pot of salted water to a boil. The water should taste like the ocean—basically, salt it just as you would salt water for boiling. Break or slice the stems into approximately 5-inch pieces and drop them in. Bring the water back to a boil and cook until the stems can easily be pierced with a fork and the fork can easily be drawn out of the stem when you scrape it off with the edge of the pot. This should take about 18 minutes.
Save some of that blanching liquid, then toss the drained stems into a blender or food processor. For one bunch of kale stems, add ¼ cup olive oil, ¼ cup tahini, 1 peeled garlic clove, 1 tablespoon lemon juice, 2 teaspoons lemon zest, ¼ teaspoon Aleppo or other red chile flakes, ¼ teaspoonAdvertisement
The kale stems should be salty enough to carry the seasoning, but taste and add more salt if desired. You may want to add more lemon juice or blanching liquid to taste , but do so no more than 1 tablespoon at a time—it can go from dippy to saucy pretty quickly.Of course, you can play around with those ingredients. If you don't have tahini around, you can substitute cashew or
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