Practically every recipe I’ve ever read for collard greens (and lots of other leafy greens, as well) instructs you to tear the leaves off of the stems and throw the stems away. This might have been practical advice back in the olden days, but it’s unnecessarily wasteful in today’s world. The stems are just as edible as the leaves and don’t taste any different. Instead, here’s what I recommend…
One leaf at a time, lay the leaf out flat with the rounded part of the stem facing up.
Cut along one side of the stem from the bottom of the leaf, up to where the stem tapers off.
Cut across the stem to separate the top, then slice down along the other side to remove the stem from the leaf.
Slice the leaf down the center to make two halves. Stack and set aside.
Cut the narrower part of the stem from the broader part. Slice the broader part in half, lengthwise, so that all of the stem is close to the same thickness.
Cut the stems into pieces 1-2 inches long. Toss them in the pot along with the leaves and feel good knowing that you didn’t throw away perfectly edible food.
Eat up!