Don't assume you have to toss the stems when cooking with leafy greens such as kale and chard—we find they add a nice grassy flavor when cooked along with the leaves. Here are our favorite recipes that make use of both the leaves and stems of leafy greens.
This dish is made with wild mallow leaves in Morocco, but it's equally good with arugula, Swiss chard, purslane, young kale, or beet greens. See the Cooked Wild Greens Salad Recipe
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A toasty dressing and a fragrant South Asian spice blend elevate this simple late-season side dish.
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