1.   Cut the tough stems and yellow leaves from the greens and discard.

2.   Cut off the roots and any tough stems, and wash again, lifting the greens out of the water to allow any sand to settle in the pan.

3.   Cut tough stem from cauliflower.

4.   Discard tough stems.

5.   Discard the tough stems, then wash the leaves and shake or pat them dry.

6.   Even inexpensive shiitakes are good here, but remove tough stems before pureeing.

7.   Remove tough stems and tear leaves into bite-size pieces.

8.   Remove tough stems from arugula and roughly chop.

9.   Rinse them, remove tough stems and chop the leaves.

10.   Trim off the tough stem ends, scraping leafy parts off the stems.