1.   Cut a slice off the root end to make a flat base.

2.   Cut off the tough root ends of the collard greens and discard.

3.   Cut root end from endive so the leaves separate.

4.   Cutting through the root ends, slice the red onions into quarters.

5.   Discard any rough root ends, tops and dry tough outer leaves.

6.   Do this again and again until you get close to the root end.

7.   Drain and cut off root ends and peel.

8.   French Breakfast radishes are elongated and pink, with a white splash at the root end.

9.   Hold the sides of the onion together with one hand and align your knife blade parallel to the root end.

10.   If fate is with you, you can squeeze the root end of the onion and it will pop out of its peel.