i eat leafy greens (chard, collards, kale, etc.) partly because i like them, and partly because i hear how they have high nutrient content.
i like to use as much of my produce as possible to minimize waste. but while the leaves are fine, sometimes the stalks are tough and woody. it takes a longer cooking method to make them edible and even then they are still stringy.
i won't feel so bad about discarding the really thick stalks if they are not housing all the vitamins. does anyone know if the nutrient content is in mainly the leaves or the stalks or equally in both?