Fresh ways with greens

There’s something so enticing about fresh green vegies on the plate. In fact, they are exactly the type of nutrientdense ingredient I love because they inject total vibrancy into a dish, both visually and literally.

Every culture in the world includes greens in some way because of their medicinal properties. In Japanese culture, bitter greens such as tatsoi are used for their ability to increase bile and build a stronger digestive system. Meanwhile, in Maori culture, puha is a dark-green plant often found growing as a weed and traditionally served cooked with pork. It’s known for bitterness and life-sustaining properties. Often watercress, which is also very nutrient-dense, is used as a substitute in this same dish.

The reason the world’s ancestral cultures include greens in so much of their cooking is because they instinctively sense how vital they are to ensuring the body can ward off disease and function at optimal capacity. That’s why, this issue, I’m encouraging you to take your palate off-piste and get acquainted with a wider repertoire of glorious greens. Whether you prefer your greens steamed and served straight-up or stir-fried on