These pickled green stems add bite and piquancy to salads, sandwiches and flat breads.

Makes 1 x 500ml jar of pickled greens.

INGREDIENTS

• 100g of kale, Tuscan kale, English spinach, choy sum, silverbeet stems or rainbow chard stems
• 1 cup/ 250 ml rice wine vinegar
• ½ cup/ 125 ml water
• 2 tbsp caster sugar
• 1 strip of orange zest
• 1 tsp mustard seeds
• 1 tsp coriander seeds

METHOD

1. Combine the vinegar, water, sugar and aromatics in a saucepan and bring to a boil. 
2. Place the green stems in a clean 500ml capacity jar.
3. Pour over the boiling pickling liquid and spices and add the orange zest.
4. Seal the jar tightly and place in the fridge. Give it a day or so for the flavours to marry. It will keep in the fridge for a couple of weeks.

Recipe by Tori Haschka & pics from Ana Zolotarev.