For once, the better tasting part is actually better for you! But don’t forget, the stems have a lot of fiber, so they’re still worth eating.

—I learned about this fact from: Sissi Wachtel-Galor, Ka Wing Wong, Iris F.F. Benzie, The effect of cooking on Brassica vegetables, Food Chemistry, Volume 110, Issue 3, 1 October 2008, Pages 706-710.