http://www.thekitchn.com/feedburnermain
(Image credit: Anjali Prasertong)
Not all greens are created equal. Some, like spinach, arugula, and chard, are tender and delicate, ready to be eaten as is. Others, like kale and collards, come bearing a tough and fibrous center rib that’s best removed before eating. There are three easy ways to tackle this task; ready to see which one is right for you?
Filed under: Fitness