Hear us out on this #WasteNotWednesday—it’s time to start snacking on kale again. We’re happy to leave the leafy green chip trend in the past, but these crisp, salty kale stem crackers from James Beard Award winner Steven Satterfield are another story.
Satterfield starts by sautéing the stripped stems from a bunch of kale in butter before processing them into a rough, chunky paste. After the mixture cools, he breaks out a stand mixer to knead it into a simple, buttermilk-based dough. Satterfield then lets the dough rest overnight before passing it through a pasta roller (you can manage with a rolling pin if necessary) and baking it to a light golden brown. It’s an easy addition to a cheese platter, a deceptively healthy vehicle for dip, or a satisfying snack eaten straight up. Get the recipe.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Waste Not: How to Get the Most from Your Food, published by Rizzoli, is on sale now. Order your copy today!
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
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