Eat More of Your Greens by Food Network Magazine in Food Network Magazine, April 17th, 2012
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You can eat the stems of sturdy greens like Swiss chard, kale and collards. Just note that the stems take longer to cook: When you’re chopping, set the stems aside so you can cook them separately, like we did for Food Network Magazine‘s Creamed Chard. Or start by cooking the stems, then add the leaves to the same pan.