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 

Food & Wine

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© Gentl & Hyers

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.