Refrigerator Kale Stem Pickles.
Chop up the stems, tuck them into a glass jar. Add 3 parts apple cider vinegar to 1 part maple syrup. Add salt, peppercorns, mustard seeds (if you have; I didn't), and Korean chili flakes if you want a kick. Give it a good stir (chopstick works great). Cover tightly, and let chill in fridge for 1 week. Yes, patience is a virtue here.
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