- - http://www.summerinajar.com -

How to Chiffonade Greens

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.

Back to The Cascading Kitchen

Make sure to view this in desktop mode for all the details.