Question about sliced kale cooking stems - please help!

[kokokokokokokokoko]

Hi everyone, I love kale but I can't figure out why the supermarket only sells it (my local) chopped into thin strips but leaving huge massive chunks of tough stem in the middle.

If they sold the leaves full I could easily slice out the tough stems.

Can I cook it with the tough stem bits in it to save picking them all out which seems to take forever??

If anyone has any tips and tricks would welcome them. The last thing I want to do is boil it to death just to get the stems tender enough to eat. Picking the stems out takes ages! thank you!!

Absolutely with you on this.
Why the hell do they cut across the stems !? Takes ages for me to sort out.
I sometimes get around this by buying from a local green grocer who stocks whole leaf kale. Sainsbury's also often sell it whole leaf. If possible try and get cavolo Nero as that's usually whole leaf

thank you @blairytone, seems nonsensical doesn't it! I'll try a greengrocer I think, shame really to have to make an extra trip but better to support local business :)

I stopped buying kale from the supermarket because this bugs me so much!

Totally with you on this. I only have one stomach, kale stems are inedible. Why do they chop it like that?
I make DH grow the stuff.

Kale stems are fine to eat, but the problem is that they need longer cooking time than the leaves because they are so much tougher. I'd try to buy your kale whole from the greengrocer, then you can chop it up yourself and cook the stems a bit first before adding the leaves.

I'm glad I am not the only one this bugs!! Supermarkets, listen up!!!

I'm with you! All supermarket veg is a bit crap though.

You are right op.
Our Tesco does occasionally stock "finest" cavolo nero / black kale and that's left whole. 🤷