EatLocal365

Fall in NYC brings an abundance of dark, leafy greens. Prepping any type of leafy green is a similar operation, but some greens require a little extra TLC because the ribs and the leaves cook differently. This means that you have to separate the two in order cook everything nicely. While this is always an option with softer greens like kale or spinach for taste or texture preferences, with tougher greens like Swiss chard and . . . → Read More: How to Prep Dark Leafy Greens