Chiffonade of Basil and Greens

Stack six or eight basil leaves, largest on the bottom, and roll them up tight like a cigar. Slice across the roll with a sharp knife in one smooth stroke per cut, about 2 mm apart. You get fine ribbons that fall apart when you toss them. Don't saw back and forth: that bruises the leaves and turns the edges black within minutes. Cut basil right before it goes on the food. The same roll works for sage, mint, spinach and collards.