Friday, May 20, 2016

How to cut (chiffonade) & use Collard Greens for Soups, Saute & Juicing



This is a short video on how I cut and prep my collards for soups and stir-fry. It's so tender I eat the stems by cutting it very thin. I also like putting it in my Saimin aka ramen noodles. Great in any dish that you want to add dark, leafy greens to your dish. - mm