Gentle handling and the right tools preserve texture
Start with dry, clean leaves. Excess moisture can make leaves stick together and bruise when chopped. Use a sharp chef’s knife — dull blades crush rather than slice, causing bruising and faster discoloration.
Technique:
- Stack a few leaves at a time, roll into a loose cylinder (chiffonade) for long ribbons, then slice perpendicular to create ribbons.
- For finer chop, gather ribbons and run the knife through in rocking motions with even pressure.
- Avoid heavy chopping or beating; pause and re-fluff leaves if they compact.
Alternative tools:
- Kitchen shears give controlled cuts and reduce bruising.
- A mandoline isn’t ideal for spinach; it can shred rather than slice.
Chopped spinach is great raw in salads, mixed into fillings, or added to cooked dishes. Keeping knife sharpness and gentle technique ensures bright color and tender texture.