Every green is different, and so is the prep work for each kind.
Various types of greens require different levels of preparation before you can cook with them. This can range from simply removing the stems to more advanced knife work. Follow these instructions to see how we prepare our greens in the test kitchen.
1. STACK three or four leaves on top of each other, large to small, aligning their central ribs.
2. FOLD the stack of greens in half along the central rib.
3. TRIM the central rib using one knife stroke. Repeat with the remaining leaves.
4. CHOP the leaves crosswise into 3-inch pieces.