How to Chiffonade 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.
- 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.