How to Chiffonade Greens

Preparing greens:

• Wash the greens in cold water using a large bowl or bucket with a heaping tsp of salt.
• Rinse in clear water
• Allow the greens to drain in a colander in the sink.
• If the greens are large leafed with tough stems, remove the stems and chiffonade the leaf.

This includes: kale, collards and mature turnip greens or kohlrabi greens.

• If the stem is tender, as on chard or beet greens, remove the stem, chop and sauté with onion.

 Chiffonade:

• Stack several leaves together and roll up like a burrito.
• With a sharp knife, begin at one end of the roll and slice the bundle into thin (about a 1/4" wide) strips.
• This slicing technique is called Chiffonade.

Consider preparing your greens to this point and holding in a ziplock bag.

You’ll have REAL food—fast.