How to chiffonade

Use this for thicker green leafy vegetables, such as silverbeet, kale, spinach, and cavolo nero.

• Strip the leaves off the stalks using a knife or your fingers.

• Lay the leaves flat, on top of one another, then roll them up into a tight, cigar-like tube.

• Use a sharp, thin-bladed knife to slice the leaves into thin, ribbony spirals.

• Add to soups such as ribollita, quiches, stews, and salads.