A chiffonade cut can be used with any leafy herb or green and creates elegant, slender ribbons. For greens such as collards or swiss chard, make sure to remove the tough, central stem so only the tender leaf is used.
Rinse and pat dry the leaves. Stack 10-12 leaves into an orderly pile. Roll lengthwise into a tight cylinder. Using a sharp knife, slice across the cylinder to create thin ribbons. For herbs, use a close cut. With leafy greens, a wide, one-inch slice works beautifully.
