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Eataly's Vegetable Guru Teaches Us How to Cook with Greens

By Matthew Thompson, "The Glory of Greens," March/April 2012

Break out of the basic-lettuce rut and let our experts guide you through the amazing world of leafy greens, from teeny, tender oak leaf lettuce to hearty, rippled Savoy cabbage.

Q: What's the best way to remove the tough stems in kale, collards and chard?

A: "It's simple," says Walter. "Hold the tough stem in one hand, grab the leaf with the other and pull." The leaf should separate from the stem, no problem. Discard the stems or use according to your recipe.

Next: What's the best way to keep washed greens fresh in the fridge? »



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