How to Cut Leafy Vegetables
Eating healthy does not have to be complicated; leafy vegetables are easy to prepare and add essential nutrients to your diet. Everyone can become a master chef with the right techniques. Before you get started, it’s important to pick the best leafy vegetables and understand the three main types of cuts you should know.
1. Choosing Good Leafy Vegetables
When it comes to buying leafy vegetables, look for vibrant colors and no wilting or signs of mold. Some of the most popular include kale, spinach, romaine lettuce, cabbage, swiss chard, and collard greens.
2. Types of Cuts
Once you have your produce, you can prepare it with the following types of cuts:
- Julienne Cut: An all-time favorite, julienne cuts are thin strips used in Asian dishes, salads, and much more.
- Chiffonade Cut: This cut is used for herbs, leafy greens, and thin-leafed vegetables. The pieces are small, thin strips with a delicate texture.
- Shreds: Another popular cut, shreds are the best option for adding texture to dishes.
3. Cutting Leafy Vegetables
Now that you know the different types of cuts, it’s time to start prepping your veggies!
- Start by washing them thoroughly.
- Remove the stems from the leafy vegetables and set aside.
- Stack the leaves in a neat pile and then cut into slices or thin strips. If you are making julienne or chiffonade cuts, roll the leaves into small bundles before slicing.
- After slicing, separate the pieces and arrange neatly into piles.
- You can now use the leafy vegetables in your favorite recipe.
Cutting leafy vegetables doesn’t have to be intimidating. With the right techniques, you can sure to have tasty and healthy produce on your plate. So go out there and get cutting!