How does chiffonade technique apply to kale or collard greens?

Question

See how chiffonade techniques apply to tougher greens like kale or collards.

Answer 1

Chiffonade, meaning 'made of rags' in French, involves rolling kale or collard greens tightly and then slicing them thinly into ribbons. This technique creates delicate, easy-to-eat strips perfect for salads or garnishes.

Detailed Explanation:

The chiffonade technique is a simple yet effective way to prepare leafy greens like kale or collard greens. Here's a step-by-step guide:

1. Wash and Dry: Thoroughly wash the kale or collard greens to remove any dirt or grit. Pat them completely dry with paper towels or use a salad spinner. Excess moisture will make the greens slippery and difficult to cut.

2. Remove the Stems: Remove the tough central stems from the leaves. You can do this by folding the leaf in half along the stem and cutting it out, or by running a knife along either side of the stem.

3. Stack the Leaves: Stack several leaves on top of each other, with the largest leaves at the bottom and the smaller leaves on top. This creates a compact bundle for easier slicing.

4. Roll Tightly: Roll the stack of leaves tightly into a cigar shape, starting from one end. The tighter the roll, the finer the chiffonade will be.

5. Slice Thinly: Using a sharp knife, slice the rolled leaves thinly, perpendicular to the roll. Aim for ribbons that are about 1/8 to 1/4 inch wide.

6. Fluff and Use: Gently fluff the chiffonade with your fingers to separate the ribbons. Now they are ready to be used in salads, as a garnish, or added to cooked dishes.

Pro Tip:

Massage the chiffonade kale with a little olive oil and lemon juice before adding it to a salad. This helps to tenderize the kale and make it more palatable, especially if you're using a tougher variety.