Is there a recipe somewhere that uses those wonderful red stems or are they not good to eat? I could up a bunch of them and with only a few leaves on them. There were not that many leaves on them. Any suggestions for the stems? Could they be added to a soup?
I'm not a fan of the stems, but there is no reason not to eat them. If I liked them, I'd put them in soups, stir-frys, cook with any greens. I don't think they'd be a good texture for salads, but maybe if they were young.
Normal day, let me be aware of the treasure you are. Let me not pass you by in quest of some rare and perfect tomorrow. ~Mary Jean Irion