Peel with Zeal
Cut the stem of each leaf with a large knife.
Chop the colorful stems and leafy greens into 1-inch pieces.
Sauté the stems, onions, and garlic.
Add the greens and cook until evenly wilted.
Squeeze the lemon on top of the sautéed greens and stir to coat.
Season with salt and pepper.
Kale Salad with Cranberries
Slow Roasted Tomatoes