As told by a food stylist who used to make salads for Martha Stewart
Photo: Linda Pugliese “Here’s the truth: I’m not a gadget person,” food and prop stylist Jess Damuck tells me when I ask about the greens stripper she recommends at the beginning of her cookbook Salad Freak, which comes out today. The little plastic tool is not only a gadget but a unitasker: It strips the leaves of kale, Swiss chard, collards, and woody herbs from their stems. But turns out hanging around gadget people can change you .
“When you’re working with good produce, you really don’t have to do that much, but a little extra effort goes a long way,” she says. “Separating greens is kind of a fussy extra step, but it’s totally worth it. And, working for Martha, I have learned that there are truly no shortcuts.” Well, except this little gadget, that is.
In a cast-iron skillet, heat one tablespoon or so of olive oil over medium-high heat. Once the oil begins to shimmer, add your chard stems. Cook until they begin to get tender, about three minutes. Add the chard leaves, and cook until wilted but not too much, still green but softened, about two minutes. Squeeze the juice from the zested lemon into the pan, stir the greens around a bit, and then remove them with tongs and set aside.
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