Chomped into one of the picked collard green stems I made yesterday. They worked! The color of the stems faded a bit, but they developed a very pleasurable pickle-like crunchiness. Flavor wise, really weren't bitter at all. After about a 24hr soak they were still a little bland. Hopefully with a little more time, they absorb more brine and become better seasoned. The only down side is they have a somewhat fibrous celery-like texture.
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