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good question! i believe it’s a personal preference…
I’m not sure why anyone would need to do that if putting the green leaves into a smoothie; I certainly never have.
But collard/cabbage/lettuce leaves do need to be deveined if making roll-ups (leaves stuffed with guacamole, pate etc), else they won’t roll.
I use the whole thing as well …
i dont devein my collards when rolling … i just roll them long ways.. all i do is cut the stem off.. it works just fine..its one big long roll that i sometimes cut in half
I think it’s just for texture’s sake – particularly for those that don’t have high-powered blenders. I use the whole thing in my Vitamix, but if I was using my old Cuisinart I would probably devein.
I don’t devein the collards when rolling either, and they roll better, IMO. Less work cutting them out too!
I think you just have to be carefull with a particularily tough stem in the blender, it could wrap around the blade and jam it up, burning out the motor.
I don’t devein, I just cut the stem!
Skinnoz is correct! I burned out an older blender with the veins from Swiss chard. They’re stringy and tough to digest.