What is the recommended raw preparation technique involving stacking, rolling like a cigar, and thinly slicing collard leaves?

A chiffonade cut to reduce chewing effort

When preparing collard greens raw for use in salads or slaws, their inherently tougher leaf structure can present a challenge regarding texture and the required chewing effort, even if they are slightly less bitter than kale. A highly effective technique specifically addresses this textural issue: the leaves should be stacked together, rolled up tightly along their length as if they were a cigar, and then sliced very thinly perpendicular to the roll. This specific cutting method is known as a chiffonade cut. The result of this meticulous process is a dramatic reduction in the overall chewing resistance of the tough leaf structure, making the greens significantly easier to incorporate into light vinaigrettes or slaws without necessitating time-consuming cooking.