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How to chiffonade leafy vegetables

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The techniques shown in this video are easy to replicate if you have intermediate cooking skills.

Preparation: 15 minutes

In this video, you are going to learn how to chiffonade leaves of raw vegetables, in other words to cut them into long thin slices/strips.

This makes them easier to eat or to cook.

Follow the steps shown, and you will quickly master this technique.

In this demonstration, we have used spinach, but feel free to replace it with any leafy vegetable of your choice.

You will also need a chopping board and a chef's knife with a curved blade.

It is important that your knife is well sharpened to chop the leaves without crushing them.

Before starting, we removed the stems and the larger veins of the spinach, then we washed it.

First step: Stack several leaves of the same size on top of each other.

Stack several leaves of the same size on top of each other.

Second step: Roll up the pile of leaves.

Roll up the pile of leaves.

Third step: Chop the roll of leaves finely.

Chop the roll of leaves finely.

You now know how to chiffonade leafy vegetables!


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