How to Remove the Ribs of Leafy Greens - CHOW Tip

CHOW contributor Daniel Duane removes the stalk in the fastest way possible.

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TRANSCRIPT
A lot of recipes that involve big leafy greens like collards, kale, and chard will tell you to remove the ribs because the ribs of these things are of a very different texture and they cook very differently. If you ever tried to do this with a knife, it is a massive pain. You can try going this way, where you sort of fold it in half. I find this all to be ridiculously annoying. If you just grab the stalk with one hand and use your other hand to kind of strip. Foom! Like a zipper. Shaboom.