Eataly's Vegetable Guru Teaches Us How to Cook with Greens

By Matthew Thompson, "The Glory of Greens," March/April 2012

Break out of the basic-lettuce rut and let our experts guide you through the amazing world of leafy greens, from teeny, tender oak leaf lettuce to hearty, rippled Savoy cabbage.

Q: How do I cut my greens into beautiful, even ribbons?

A: This cut, called a "chiffonade," works great for any green or leaf. Walter explains: "Stack the leaves facing the same way and roll them into a tight log. Then slice across the log from there."

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