There's no question kale and other dark, leafy greens are good for you. Ever wonder how to get the thick, woody stem from the leaf? Wonder no more! Watch as food director, Annabelle Waugh shows you two easy ways. With, or without, a knife. [HTML1] Use this same technique for all broad-leafed greens. You'll want to discard the stems of kale, collard greens and mustard greens as they're too fibrous to be eaten (although if you have one of those high-powered blenders they can be added to smoothies!). Save more tender stems - like those from from swiss chard and beet greens - for soups, stews or sautes. Now that you've got the technique down, put it to practice with this great side dish.   image: Joe Kim, TC Media