The Two Best Ways to Stem Kale and Other Bitter Greens
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Leafy greens like kale, Swiss chard, and collard greens are powerhouses of nutrition, loaded with vitamins and fiber. However, their tough stems can be unpalatable and difficult to digest. Removing the stems not only improves the texture and taste of your greens but also ensures a smoother cooking process. Here are the two best methods for stemming kale and similar bitter greens:
1. The Hand Stripping Method: This traditional technique is quick and efficient. Simply take a kale leaf in one hand and with the other hand, pinch the base of the stem. Move your pinching fingers along the stem towards the top of the leaf, stripping away the leafy green parts from each side of the stem as you go. The leaves should come off easily, leaving you with just the stem which you can discard or reserve for other uses like vegetable stock.
2. The Knife Technique: If you’re preparing a large batch of greens or looking for more precision, using a knife may be your preferred method. Lay your kale or other greens on a cutting board to keep them stable. Start by cutting along one side of the stem from the bottom to where it starts to taper off into the leaf. Repeat this cut along the other side of the stem; then smoothly remove it from the rest of the leaf. This method creates uniform leaf pieces that are ideal for salads and sautés.
Both methods have their merits: hand stripping is fast and convenient while knife technique offers precision. No matter which method you choose, you’ll have beautifully stemmed greens ready for your next healthy meal.