© Gentl & Hyers
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Berries bring sweetness to an otherwise savory salsa. Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com) Slideshow: More Delicious Salsa Recipes

How to Make It

Step 1    

Brush the kale stems with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt. Heat a dry cast iron skillet over high heat. Add the kale stems and sear for 5 minutes, until lightly browned and softened.

Step 2    

In a medium bowl, combine the seared ribs with the remaining 3 tablespoons olive oil, the blueberries, herb stems, garlic, lemon zest, lemon juice, and pickles. Add salt and pepper to taste. Serve on top of toasted bread.

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