Stalks, Stems and Collard Greens Barigoule

How many stems have you thrown in the garbage? How many leaves have you tenderly separated from a stalk in order to use the leaf and forget the appendage it grew upon? Why are stems discarded and leaves loved? Today we used the whole green: stem and leaf. The leaves were cleaned, sliced and the secret to collards with clam sauce. The stems were peeled, yes peeling is ok, and prepared in the style of artichokes barigoule. Tomorrow we will be working on dishes with them. One on the top of the list and inspired by this evenings dinner is with marinated razor clams. Time and taste will tell.