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What is a chiffonade?

Chopping sage into a chiffonade

The French term chiffonade means "made of rags." In cooking, chiffonade is a technique for slicing herbs and leafy vegetables into long, thin strips. This method is useful for cooking tougher greens like kale and chard, which can be hard to chew when left in bigger pieces. It's also a nice way to slice up herbs like mint or basil to scatter over a dish or add to a salad.

To chiffonade something, stack and roll a small pile of leaves and then slice (or snip) them into thin ribbons.

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