Thursday, October 7, 2010

Mad Knife Skills - How to Chiffonade Greens

You can check out all of the FOOD NINJA contenders and vote for your favorite by clicking here!

I readily admit that I enjoy a bit of competition. Last week I couldn't resist the Top Chef Just Desserts challenge of one fellow blogger, despite the fact that I do not watch the show, nor am I an accomplished baker.

Now, I am being sucked into another contest this week. A trio of bloggers: Salty Seattle, Fuji Mama, and Bell'alimento are "co-conspirators" who are hosting a food ninja contest for folks who "heat up the kitchen with smokin' skill." I have to join in too, otherwise I will feel left out.

I don't know about smokin' skill, but when I thought about being a food ninja I thought about these things: mad knife skills, slick black outfits, and... well that's it.

I am going to run with the knife skills idea. Since fall has arrived, root vegetables, apples and leafy greens are on the menu at regular intervals in my house. If you read my blog often, you know that I love beets, in part because they are both a root vegetable and a leafy green - a two'fr (two for one!). Beet greens, kale, spinach, chard: they are available locally all year long.

Don't know what to do with leafy greens? Just about anything - as long as you don't cook them to death! Follow these simple steps to add greens to any meal.

Step one - wash 'em

Step two - Julienne the greens into a chiffonade. Ha ha - Gotcha! I said that this would be easy. This just means cutting the leaves very thinly into ribbons. I have included a photo illustration of my mad knife skills below.

Step three - toss the greens with a vinaigrette (raw!) and feta cheese OR add to the pasta pot for the last minute and toss with sauce OR add to a stir-fry OR... what is your favorite way to use greens?


saltyseattle said...

SERIOUSLY mad knife skillz, woman! Love the entry :) you are a true food ninja, xx, salty ninja

Fuji Mama said...

Love your entry! Both julienning and knowing what to do with your greens are VERY important food ninja skills!

Sonja said...

Nice work you Food Ninja! As I've gotten older I have discovered that I love dark leafy greens (though I hate broccoli). I sauteed some blanched beet greens with pancetta and onions recently and topped it with a poached egg. Super easy and delish dinner.

Nurit said...

I had raw, thinly chifonaded kale last night with blue cheese dressing and... and (Eat mmer & Rye) - loved it!

Lara said...

Thank you fellow food ninjas. I am humble in your ninja presence.

Sonja - that sounds really good! Good way to add protien and make it a meal.

Nurit - you might be envious of my 3 huge tender kale plants I have in the garden! I love the Red Winter variety.

Brandi said...

These competitions are so much fun! I like the Zucchini Coconut bread you made (I might have to try it myself) and this little knife demonstration is great. Really digging all that you do on here.

Mindy said...

Fellow Food Ninja, nice work. Now that you have demonstrated your mad knife skills with greens, it is just a hop, skip and a chopstick to put them toward other ninja uses. I like to add my greens to ninja soup, but I can see I have much training left to be at your ninja knife skills level.

Melodie said...

I love kale. So much. I cook it in lasagne and pasta sauces, with soups and in salads. Oh, and eggs sometimes too, scrambled with kale instead of spinach, with sun dried tomatoes and feta. Yum! Thanks so much for linking up with Vegetarian Foodie Fridays! I hope to see you again! - your fellow crunchy mama/new twitter friend. :)