"Chiffonade (French pronunciation: [ʃi.fɔ.nad]) is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons."
I have personally found this technique to be one of the most efficient ways to break down any fresh leafy vegetable as the first stage to get it down to a fine mince instead of simply putting the leaves on the board and wildly chopping about like a cartoon chef with double cleavers. This amount of control on the initial chopping also prevents a lot of bruising of the leaves and allows for the initial cuts to be precise. The rolled bundle of leaves also provides much more safety and control for the inexperienced knife-wrangler.
Here's a good representation though I strongly recommend against the hand positioning used below and suggest that the hand was just held like that so the picture could be taken better--knuckles on the blade, fingers tucked in people!
Picture taken from The Blender
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