How to Chiffonade Greens

Preparing greens: (Swiss chard, collards, beet greens, radish greens)

• Wash the greens thoroughly. Shake off excess water.
• If the greens are large leafed with tough stems, remove the stems and chiffonade the leaf.
• If the stem is tender, as on chard, 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 strips.
• This is slicing technique is called

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

You’ll have REAL food—fast.

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