A chiffonade looks impressive, but once you know this basic knife skill it only takes a minute to transform greens and herbs into uniformly sized ribbons. In addition to plating beautifully, there are several reasons you may want to use a chiffonade.
Our recipe updates the classic Southern side dish to emphasize the natural flavor of fresh, local produce. Collards are cooked until color is at its peak and greens retain some firmness. Minced garlic and red pepper flakes give a little kick, and an optional squeeze of lemon juice brightens flavors. Try serving sautéed collards with poultry or fish.
TOTAL TIME: 10 MINUTES