To increase flavor and texture while minimizing food waste, don’t overlook the wonderful world of stems! Spinach, chard, curly kale, and broccoli stems — all edible but often discarded. Because they are denser or crunchier, stems should be cut in smaller or thinner pieces and will need more cook time.
Add them in at the beginning of cooking to allow more time to soften. Tear or chop leaves bite-sized and add them at the very end of cooking. Cook just until barely wilted and turn off the heat. The short cook time means the leaves maintain their bright, pretty color and their nutrients.