How to Make It
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.
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.