Our Best Barbecue Side DishesFrom potato salad to hush puppies, prepare these delicious dishes.
Hi, I'm Marian with the Southern Living test kitchen. Chiffonade is a French term which means little rags. We use this technique in the test kitchen to cut up fine herbs such as basil, sage, or mint, but you can also use it to cut leafy greens such as kale, spinach, or collard greens. Simply remove the tough stems and stack the leaves. You wanna stack them largest to smallest, tightly roll the leaves. Place the tip of the knife on the cutting board and you're gonna rock back and forth cutting through the leaves. The key to success is using a sharp knife so you don't bruise the leaves. Now, separate the leaves with your fingers. We like to chiffonade greens in the test kitchen. Simply cut up the greens and saute them in a little bit of olive oil and garlic, and you've got a quick side dish on a busy night.