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

The only things which used to discourage me from consuming a healthy quantity of greens was (a) lack of a good recipe, and (b) 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. And when cooked or served with a finishing splash of Spiker’s Shrubs (especially Roasted Cinnamon Apple, Ginger Bite, or Sour Cherry Plum), the bitterness of the greens is balanced with a wonderful undertone of sweet-tart flavor.

If your harvest is so abundant that you need to freeze the kale, chard, etc., save the ribs to use in veggie stock.

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