How To Chiffonade (Finely Cut) Leaf Vegetables

How To Chiffonade by The Allergy Chef

Today I’ll be showing you a classic culinary knife cut. Classic cuts include Pont-neuf, Batonnet, Julienne, and Fine Julienne. The Chiffonade is specifically for leaf vegetables such as kale, collard greens, and chard.

In my opinion, using the chiffonade cut makes food prep much easier. Additionally, it helps ensure even cooking of your greens.

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