Here's how to strip the fibrous stem from kale (or collards or a mustard greens), hold the stem in one hand. With the fingers of your other hand start at the top of the leaf, pull the leaf in one direction and the stem in the other direction. They'll easily separate. Cut the leaf into desired size and, minus its stem, it will cook more quickly and evenly.
Don’t, however, toss the stems. I slice them on the diagonal (otherwise they’re too fibrous to enjoy) and add them to stir fries or a soup. Uncut, they go into a soup stock.
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