I never considered broccoli stalks to be inedible. After pealing, they are tender and taste pretty good. I would only avoid the stalks if I were making a special dish (like for the holidays) and was worried about aesthetics.
I love broccoli stalks dipped in dressing. Remember that any stalks you don't like can be saved and used for stock (there's a bad pun in there somewhere) or soup depending on what it is (I would use broccoli stalks in a broccoli soup and say, carrot tops and onion skins, in chicken broth). I keep a couple of different scrap bags in the freezer for that purpose.
Stalks don't taste as good. There's probably a lesson/reason behind that. For years, I forced myself to eat the stalks, but since going paleo, I figure my budget is not so tight that I really have to eat stalks. Instead, I target the portions that both taste better and that I suspect of being the heathiest and most nutritious.
The sweet and tasty part of Chinese kales (gailan, kai-laan) are the stalks. The leaves are kind of laethery, it's better to eliminate most of them. The stalks should then be slightly cooked, so as to retain their crunch.