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You are here: Home / Appetizers / Basics / How to Chiffonade Collard Greens

November 14, 2012

How to Chiffonade Collard Greens

How to Chiffonade Collard Greens

Although collard greens taste lovely raw, preparing them using the chiffonade technique and then gently sauteing them is another good way to enjoy the greens in a stirfry, salad or just by themselves. This is more of a method than a recipe, and the ingredients listed below are simply a suggestion, as the focus of this preparation is all about transforming the collard greens from large, flat leaves into soft, spaghetti-like tendrils.

INGREDIENTS
collard greens leaves
dark toasted sesame oil
soy sauce or tamari
sriracha or red chili pepper flakes
sesame seeds

METHOD
Slice away the tough veins from the center of the collard greens leaves. (I use these veins for making stock later.) Stack 8-10 halves of leaves on top of each other and roll tightly.

How to Chiffonade Collard Greens

Using a very sharp knife, chop the roll into thin slices to produce spiral-like ribbons.

How to Chiffonade Collard Greens

Then wash the sliced collard greens very well under cold water and pat dry. Place the collard greens into a saute pan with a few dashes of sesame oil, soy sauce and sriracha or chili pepper flakes and saute over medium heat for only one to two minutes, stirring continuously. Remove from the heat and sprinkle with sesame seeds. Serve immediately.

How to Chiffonade Collard Greens

Filed Under: Basics, Green, Vegetable Sides Tagged With: Chinatown finds, habanero, holiday, how-to, sriracha

Reader Interactions

Comments

  1. Leila A. Fortier says

    November 19, 2012 at 9:04 pm

    I made this last night, and it was a simple and delicious little side dish. I added a packet of stevia for a little sweet with the sesame and salty soy. I was also thinking this would look beautiful mounded on top of one of your marinated/pan seared tofu steaks:)

    Reply
  2. erinwyso says

    November 20, 2012 at 1:10 am

    Glad you enjoyed it, Leila! What a great serving idea!

    Reply
  3. Alice says

    February 19, 2013 at 3:21 am

    This was such a great recipe! I am not the biggest fan of collard greens, but I keep getting them in my CSA. Thanks for helping me give collard greens a second chance 🙂 I also added some sushi vinegar at the end.

    Reply
  4. Anonymous says

    June 18, 2013 at 3:57 am

    Can't wait to try this! At first glance, it strikes me as a local, healthy (sans food dye and sugar) alternative to seaweed salad! I bet it would pair nicely with veggie sushi!

    Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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