Call it de-stemming, de-boning, de-ribbing, or call it what you will, you’re going to want to remove that part before you do anything with your kale. There are lots of ways to remove the stem from kale. Since I usually have a cutting board and chef’s knife right in front of me, this is my preferred method.
You can make this process a lot faster by folding, lining up, and stacking several leaves on top of each other. I usually do about 5 at a time, depending on the size, shape, and type of kale I’m prepping.
Stacking several on top of each other makes the next step of chopping your kale (for a soup or salad) even easier.