Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Three Ways to Trim Greens

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.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

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:

  1. 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.
  2. 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.
  3. Stack two or three leaves and fold them in half lengthwise. Use a paring knife to cut the ribs off.

Recipes

Kale Salad with Cranberry Vinaigrette Kale Chips with Toasted Lemon Zest Collard Green Crostini with Blue Cheese and Grape-Apple Relish
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
Collard Greens with Spiced
Pears and Almonds
  Mustard Green Flatbread
with Charred-Tomato
Vinaigrette
  Mustard Greens with Chorizo
and White Beans

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.