How to Prep Cooking Greens

Prepping your greens can seem like a chore if you don't have a good system. Try this method for kale, collards, Swiss chard, spinach, etc. and you'll find that it's easy eating greens!

1. De-stem the greens by grasping the stem in one hand and the bottom of the leaf where it meets the stem in the other. Holding the leaf with the back facing you, carefully pull the leaf away from the stem toward the front of the leaf with your thumb and forefinger on either side of the stem. Then lightly squeeze the leaf around the stem and strip it off in a smooth movement. The vein will break at some point, and the bit remaining in the leaf should be tender enough to leave. Watch our 10 second video for a quick demonstration.

2. Stack the leaves and roll up into a long roll.

3. Hold the rolled leaves in one hand and slice thinly from one end to the other.

4. Rinse and drain your sliced greens. If they are particularly dirty, fill the sink and let them soak, agitating now and again so the dirt can drop to the bottom. You can slice and use the stems as well; just cook them for a few minutes before adding the leaves.

Saute with with garlic, salt and pepper in olive oil. Yum!

Enjoy!

Tip: Remove the tops from your root vegetables

Woo woo. Take it off baby! When you receive root veggies with the greens attached, it's important to remove the tops from the roots. The greens are edible if they're in good shape--yes, even radish greens--and don't think that just because they are wilted that they are not good. They are just thirsty! Why?...Read more

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