The way kale is usually cooked at home is as a light stir-fry (finely diced stems first, then the fine shredded leaves, with some garlic) or soup. As you might have noticed, I try to minimize food wastage or you can say, stretch my grocery budget as much as I can. So in this instance, when the kale leaves are used to make soup, the kale stems were not wasted and "saved" for this.
In fact, this creation is all about leftovers. I have eight wrapper skins (left from making Dumpling Sui Kow Soup), broccoli stems (left from Steamed Broccoli) and kale stems (left from Kale Soup). Sharing this with Hearth and Soul.
Kale, Brussel Sprouts, Mushrooms Wonton Cups
In a preheated oven, heat warp in a muffin pan 375 for 5 minutes or less till they crisp. Separately in a pan on the stove top, sweat some onions, garlic, ginger, then saute carrots, add the thinly diced kale stems and broccoli stems and saute for about 3 minutes. Then add fine shreds of brussel sprouts and mushrooms and saute for about 5 minutes. Add some sweet corn kernels (frozen, already thawed), continue to saute for about 3 minutes. When cooked, scoop the veggies into the crispy cups.
Tag: kale, brussel sprouts, baked wonton cups
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