Leafy Greens

Long before green smoothies became all the rage, cuisines from around the world were incorporating leafy greens into many of their recipes. Italians might sauté some spinach or broccoli rabe with garlic in olive oil, while Chinese cooks would stir-fry pieces of bok choy with a splash of oyster sauce. Whatever cuisine and cooking technique you choose—often sautéeing, blanching or braising—greens can take on a range of global flavors and be interchanged in many dishes. More often than not, you will need to cook these vegetables to mellow them out, because most greens tend to be thick, hearty and often a bit bitter. F&W's guide covers a wide variety of greens and offers recipes that use them in pastas, stews, side dishes and more.

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