Zip Some Greens

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=”” min_height=””][fusion_text]For years, I was put off from eating greens like chard and kale and mustard because of the cumbersome step of cutting out the stems. Don't get me wrong, I loved–and still love–their grassy, earthy flavor. And the health benefits of leafy greens, from strong bones to a healthy heart, are legendary. But (insert whine) it took so much time.

And then one day, I honestly don't remember if I'd read about the technique or was just feeling feisty, I held a big fan of Swiss chard in my fist and just zipped the leaves clean off. It was shocking how quickly it happened. Then I did it again and again, and before I knew it, the entire bunch was de-stemmed and laying in a neat little pile . . . all in less than 60 seconds. It was an easy way to save time and get those greens on the table for a weeknight meal.

Technique for “Zipping” Leafy Greens

  • Hold the stalk firmly in one hand
  • With the thumb and forefinger of the other hand, pinch where the base of the leaves meets the stem and tug gently to separate
  • Continue tugging up the line of the stem, zipping the leaves off as you go (you'll get the hang of how much pressure you need)

Watch the video here:[/fusion_text][/fusion_builder_column][fusion_builder_column type=”1_1″ layout=”1_1″ last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=”” min_height=””][fusion_code]Jmx0O2RpdiBjbGFzcz0mcXVvdDtrYXJ0cmFfdmlkZW9fY29udGFpbmVyUENNcmQwYmdLR1phIGpzX2thcnRyYV90cmFja2FibGVfb2JqZWN0JnF1b3Q7IGRhdGEta3QtdHlwZT0mcXVvdDt2aWRlbyZxdW90OyBkYXRhLWt0LXZhbHVlPSZxdW90O1BDTXJkMGJnS0daYSZxdW90OyBkYXRhLWt0LW93bmVyPSZxdW90O0FncUQ1V3BPJnF1b3Q7Jmd0OyZsdDsvZGl2Jmd0OyZsdDtzY3JpcHQgc3JjPSZxdW90O2h0dHBzOi8vYXBwLmthcnRyYS5jb20vdmlkZW8vUENNcmQwYmdLR1phJnF1b3Q7Jmd0OyZsdDsvc2NyaXB0Jmd0Ow==[/fusion_code][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Share The Love!

NOURISH-EVOLUTION-recipe-download-img

Lorem ipsum dolor

Consectetur Adipiscing Elit, Sed Do Eiusmod Tempor Incididunt Ut Labore Et Dolore Magna Aliqua.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

Nourish Evolution video

Watch the video and download the customized action plan to take the first step on your nourish evolution now.

Watch the video and download my customized action plan to take the first step on your nourish evolution now.

YOU MIGHT ALSO LIKE:

Sticky-Sweet Sugar Snap Peas

This simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.

Read More

Radish and Feta Flatbread

This is based on a bar snack Alison spotted while, well, sitting at the counter at a local wine bar watching the bartender turn out quick pizza-like snacks with lavash (a type of Armenian flatbread), a variety of toppings and a toaster oven.

Read More

Sauteed Spring Mushrooms

Use any combo of wild spring mushrooms you find for this simple saute—porcini, shiitake, oyster, morel, hedgehog, etc. Or add creminis (brown mushrooms) to the mix.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.