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Illustration of prepping hearty greens

Olivier Kugler Page 20 of 96

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Prepping Hearty Greens

Kale, chard, mustard greens, and collards make delicious sautés and are a tasty addition to soups, but first you have to remove their tough stems. Instead of cutting them out with a knife, simply "zip" the leaves off. With one hand, hold a leaf at the bottom by the thickest part of the stem. With the other hand, gently pinch the leaf with your index finger and thumb and pull it up and off along the stem.

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