Broccoli stems are often discarded, but they are rich in fiber, vitamin C, and vitamin K. Peel the tough outer layer and chop or slice the tender inner part to use in stir-fries, soups, or salads.
While kale leaves are commonly used, the stems are often tough. However, they are edible and contain similar nutrients. Chop them finely and cook them longer than the leaves in soups or stews.
Beet greens, including their stems, are edible and rich in vitamins A, C, and K, as well as minerals like iron and calcium. Chop the stems and leaves together for sautés, salads, or as a side dish.
Rainbow chard or Swiss chard stems are colorful and contain antioxidants and fiber. Slice them thinly and sauté or pickle them for a crunchy addition to meals.
Celery hearts have tender stems that are commonly used, but the outer stems can be tough. However, they are still edible and can be finely chopped and added to soups, stews, or stocks.
Fennel stems, including the bulb and fronds, are edible. They have a mild licorice flavor and can be sliced thinly for use in salads, roasted dishes, or used as a garnish.
While asparagus spears are commonly consumed, the lower tough part of the stems is often discarded. However, you can peel the tough outer layer and use the inner part by chopping it finely for soups or stir-fries.
Cauliflower stems, along with the florets, are edible and nutritious. Peel and chop the stems to use in dishes like soups, curries, or even roasted alongside the florets.