How to prep collard greens
 Since collard greens have such a large surface area and firm texture, you almost always want to cut them into ribbons of varying size depending on how long you plan to cook them. Rule of thumb: the longer the cooking, the thicker the ribbons. |
| Either way, you'll always want to remove the fibrous stems. To do so, fold the leaves in half along the stem, and hold the leaves flat against the cutting board. |  |
| Now the stem is exposed. Just cut alongside it and discard it. |  |
| To make the leaves easier to slice, stack a few together and roll them up like a cigar. |  |
| Slice the cigar crosswise to make ribbons as thick or thin as you like. Thin ribbons are nice to add to soups and stews toward the end of cooking. Thick ribbons are good for braising. |  |
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