Posted on

Quick way to remove ribs from kale, collards, and other greens

Behold the de-ribbed leaf. From here, chop or chiffonade the leaves, or steam them whole for stuffed and rolled recipes.
Behold the de-ribbed leaf. From here, chop or chiffonade the leaves, or steam them whole for stuffed and rolled recipes.

I love this time of year! Although sweater weather usually heralds the end of summer’s lush green colors, a whole new family of green is arriving at our table: swiss chard, collards, kale, and more.

When lightly cooked and splashed with any flavor of Spiker’s shrubs, the tangy, fruity accent delivered by the shrub pairs beautifully with the iron-rich depth of the leaves.

The only thing that used to discourage me from consuming a healthy quantity of greens was the tedious preparation involved in stripping out the thick ribs from the centers of the leaves. But one day while fumbling in the knife drawer for a cutting tool, my friendly pizza cutter shined up from the throng of blades and said, “Try me!”

And the rest is history. The pizza cutter was so efficient at stripping out the ribs that the prep was done in no time. All you have to do is fold a leaf vertically, trim off the base of the them, and then use the pizza cutter to closely shave away the rib. Voila! What remains is a beautiful leaf ready to be chopped, or steamed whole for use in stuffed and rolled recipes.

[wooslider animation=”slide” slideshow_speed=”8.0″ animation_duration=”2.5″ autoslide=”false” animation_loop=”false” pause_on_hover=”true” captions=”true” slide_page=”trimming-greens” slider_type=”slides” limit=”4″]