By Maryellen Driscoll
from Fine Cooking #125, p. 42
The ribs in the center of hearty greens are tough and best removed. Here are three fast ways to do it:
- Fold a leaf in half lengthwise and hold the stem end with one hand. With the other, grasp both sides of the bottom of the leaf and rip upward so that the leaf strips right off.
- Lay one leaf at a time flat on a cutting board. Use the tip of a paring knife to slice down the sides of the rib. This works best for thinner, more delicate leaves.
- Stack two or three leaves and fold them in half lengthwise. Use a paring knife to cut the ribs off.
|Kale Salad with Cranberry Vinaigrette||Kale Chips with Toasted Lemon Zest||Collard Green Crostini with Blue Cheese and Grape-Apple Relish|
|Collard Greens with Spiced Pears and Almonds||Mustard Green Flatbread with Charred-Tomato Vinaigrette||Mustard Greens with Chorizo and White Beans|