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This kale pulp pasta makes the most of every part of this highly nutritious and versatile plant.

Pick up a copy of Scraps, Wilt & Weeds and you’ll never look at vegetable tops, stalks, leaves and other sub-prime bits again. Following in the tradition of world-renowned Danish restaurant Noma, chef Mads Refslund and food writer Tama Matsuoka Wong take an intimate look inside the true potential of underutilized vegetable parts. Choose a recipe, like this kale pulp pasta, and rekindle your love of fresh produce.

Kale is part of the same family of large brassica-related plants as cabbage, broccoli, and cauliflower. While cauliflower is known as “stalk cabbage,” kale is known as “leaf cabbage.” Indeed, the leaves of the kale plant have long been used as a hardy cold-weather vegetable in winter dishes when nothing else was available. Today there is something of a renaissance of kale, with many leafy varieties available, such as baby kale, curly kale, and lacinato or dinosaur kale, all of which hold up well in cold weather, in the refrigerator, and in the freezer. In the center of some mature kale leaves runs a rib, which is often dismissed as tough and stringy. But these ribs are perfectly fine to eat; they simply need to be cooked longer give them time to soften.

Reprinted with permission from Scraps, Wilt + Weeds