A Bowl of Stems

Yes, that is precisely what you’re looking at.  A bowl of stems from chard, kale and collards.

Often discarded as they’re significantly tougher than their leafy counterpart, which is unfortunate as you can also make good use of them.

One option is to chop them up and saute them with garlic, shallots and mushrooms before adding some shredded leaves right before serving.

Alternatively, save them for flavor and color in stews or soups.

Finally, and this is my fave, give them a light steam and then snack on them with some homemade Paleo guacamole or salsa.

Waste not, want not, as my grandma used to say!