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How to Cut Collard Greens (Stem, Stack, Roll and Slice)
How do you cut collard greens? Wash the leaves, cut out the tough center stem with a V-cut or by folding the leaf and slicing along the rib, then stack several leaves, roll them tightly like a cigar, and slice across the roll into ribbons. Our pick is the Dalstrong Shogun 6" Nakiri ($159), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its flat, full-length edge slices through stacked, rolled leaves in clean, straight chops, so every ribbon is cut through.
Collards are a Southern staple and a holiday favorite. Their big, sturdy leaves are easy to prep once you know the stack-and-roll method.
Cut sizes
| Cut | Width | Best for |
|---|---|---|
| Wide ribbons | About 1" | Long, slow braising |
| Thin ribbons | About 1/4" | Quick sautés |
| Very fine shreds | 1/8" or less | Raw salads and slaws |
| Chopped | Bite-size squares | Soups and stews |
Step by step
1. Wash well. Collards can hold grit. Swish the leaves in a sink of cold water, lift them out, and repeat if needed. Shake or spin dry.
2. Remove the stems. Fold each leaf in half along the center rib and slice along the rib to remove it. Or lay the leaf flat and cut a narrow V on each side of the rib.
3. Stack. Stack 5 or 6 leaf halves on top of each other.
4. Roll. Roll the stack tightly from one long side into a cigar shape.
5. Slice. Using a claw grip, cut across the roll into ribbons of the width you want. Fluff them apart.
What to do with the stems
Thick collard stems are tough, but you don't have to throw them away. Slice them thinly and cook them a few minutes before the leaves so they soften, or add them to stock.
Cooking ideas
- Classic braise: wide ribbons simmered with onion, garlic and smoked turkey or ham until silky.
- Quick sauté: thin ribbons with garlic and olive oil for a few minutes.
- Raw salad: very fine ribbons massaged with lemon, oil and salt.
Buying and storing
Choose firm, deep green leaves without yellowing or wilting. Store them unwashed, loosely wrapped in a towel inside a bag in the fridge, and wash right before cutting. The same technique works for kale and chard; see how to cut kale and how to cut Swiss chard.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Nakiri Knife 6", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting collard greens?
A flat-edged vegetable knife. The Dalstrong Shogun 6" Nakiri ($159) slices stacked, rolled leaves into clean ribbons in single chops.
Do you have to remove collard stems?
The thick center rib is tough, so most recipes remove it. Thin stems can be sliced and cooked first.
How do you clean collard greens?
Swish them in a sink of cold water and lift them out; repeat until no grit remains.
How wide should collard ribbons be?
About 1" for braising, 1/4" for sautéing, very fine for salads.
Can you eat collard greens raw?
Yes, sliced very thinly and massaged with lemon and oil.
