The ones I buy at the grocery store have leaves the size of my forearm, but I can’t imagine eating them raw, and I cut out the central “vein”, and cut off the stems. I then cut them into wide strips, then accross to mouth sized pieces. There’s ways to not spend too long on it. The way they stand up to a long cook is part of the appeal. The ones I grow haven’t gotten that big, and I’m more likely to slice them very thin and cook more briefly in a way I think of as Brazilian.
I think there is a thread with various perspectives somewhere on HO.
I haven’t tried this particular recipe, but it seems about right.
