Not all greens are created equal. Some, like spinach, arugula, and chard, are tender and delicate, ready to be eaten as is. Others, like kale and collards, come bearing a tough and fibrous center rib that’s best removed before eating. There are three easy ways to tackle this task; ready to see which one is right for you?
from WordPress https://jonathanwilhoite.wordpress.com/2016/06/23/3-ways-to-remove-tough-stems-from-leafy-greens-tips-from-the-kitchn/
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