Kaffir lime leaves are a lovely aromatic accent to all kinds of dishes—you’ll see them used often in Thai or Malaysian cuisine. SAVEUR editor-in-chief James Oseland shares a trick for how to chiffonade kaffir lime leaves, yielding thin, delicate ribbons. This technique also works for all other leafy greens like basil, mint, and kale.
What you’ll need:
- A cutting board
- A sharp knife
How it works:
- Slice the leaves to remove the tough stem.
- Stack the leaves and roll them into a tight cylinder, keeping them as even as possible.
- Cut very thin slices off the cylinder to create thin ribbons which can then be sprinkled over a dish.