What differences exist between chiffonading spinach versus a tough green like kale?

Question

Compare chiffonading soft spinach to tougher greens like kale.

Answer 1

Chiffonading spinach results in delicate, thin ribbons perfect for salads or garnishes, while chiffonading kale requires removing the tough stem and massaging the ribbons to soften them for better texture and palatability.

Detailed Explanation:

Chiffonade is a cutting technique used to create thin ribbons of leafy greens. The process involves stacking the leaves, rolling them tightly into a cylinder, and then slicing the cylinder perpendicular to the roll. However, the application differs significantly between delicate greens like spinach and tougher greens like kale.

Spinach: When chiffonading spinach, the leaves are already tender and require minimal preparation. Simply stack the leaves, roll them tightly, and slice thinly. The resulting ribbons are delicate and can be used immediately in salads, as a garnish, or lightly cooked. The goal is to maintain the spinach's delicate texture.

Kale: Kale, on the other hand, is much tougher. Before chiffonading, it's crucial to remove the tough central stem, as it's generally unpalatable. After removing the stem, stack the leaves, roll them tightly, and slice thinly. However, unlike spinach, chiffonaded kale benefits from massaging. Massaging the kale ribbons with a bit of olive oil and lemon juice (or another acid) helps to break down the tough fibers, making them more tender and easier to digest. This step is essential to improve the texture and flavor of kale.

Pro Tip:

For kale, after chiffonading and massaging, let it sit for at least 10-15 minutes before serving. This allows the acid to further tenderize the leaves and mellow the bitterness, resulting in a more enjoyable eating experience.