Nick Hukezalie is the chef de cuisine at Blue Hill, New York, which is where executive chef and owner Dan Barber launched the WastED pop-up in 2015, starting a worldwide movement aimed at eradicating food waste. Hukezalie, a native of Canada who cooked at top-rated restaurants in Belgium and Holland before coming to the states, continues the mission to reduce the amount of scraps in the kitchen — and now you can too. We reached out to Hukezalie for a recipe that answers the question, “What do you do with kale rib once you cut the leaves away from it?” The rising star chef responded with this, an ingenious root-to-leaf recipe that’s also delicious.