yellow ones closest to the center of the bunch (darker green
leaves can be tough or fibrous) and store them in a container
of water with a few ice cubes in the fridge until ready to use.
They make a great addition to mixed green salads.
STEP 1: EQUIPMENT (See photo here.) You’ll need a
sharp chef’s knife or santoku knife and, if you want to get
extra fancy, a vegetable peeler.
STEP 2: SEPARATE THE STALKS Separate the
individual stalks by gently pulling them out from the bottom
until they snap off.