Waste Nothing Vegetable Pâté

(by Bex O'Brian)

(Save all your stems and stalks; my favorite are kale stems, broccoli stalks, but spinach, collard, and kohlrabi work too, and in any combination.)

2 handfuls of stalks and stems

skins of 2 large potatoes

a pat or two of butter

1 organic bouillon cube

chicken or vegetable broth (homemade is best)

salt, to taste

optional: sour cream or mayonnaise

Add all vegetables, butter and bouillon cube to a pan.

Pour in broth just to cover.

Cover pan and cook over low heat until the stems and stalks are very soft.

(This can take a while. Check to make sure the broth hasn't evaporated completely.)

When vegetables are soft and there's very little broth left, let cool a few minutes.

Pulse in a food processor or with a hand-held mixer.

Check for salt.

Optional: Stir in sour cream or mayonnaise.

Lovely on buttered toast, or as a side dish.

(Read Doodlebugs, the story that accompanies this recipe.)