Ok—somehow I am so late to this party. I have always been a girl who has gone for the quick wilt of her greens and off the heat they go. Delicious - but as I am learning - definitely not the only way to go. In walks the slow braise greens. I’m in love.

So I realize not everyone has access to sweet potato leaves, BUT, if you do - consider yourself extremely lucky! If you can’t snag a bunch of these leaves - this recipe is also delicious with any hardy greens you have on hand—try this with kale, spinach, or any asian greens.

These greens come together in a flash. Though I am using bok choi here, feel free to substitute in any hearty greens you have on hand.

Garlicky yum that comes together in a flash. This dish cooks in under two minutes. It’s fantastic over a bed of rice with a fried egg.

these leaves - this recipe is also delicious with any hardy greens you have on hand—try this with kale, spinach, or any asian greens.

This is my go-to if I need to feed myself fast. It can be eaten happily, for any meal, at any time. It goes deliciously on a bed of polenta with an egg on top, a side to a tomato salad with white beans, or with poached salmon and rice, or even hearty steaks.

Horseradish is an intense green, slightly bitter, a bit spicy, and delicious. If I am serving it to a crowd who might not favor the bitterness, I mix it in with other greens to sorta mellow it out - something towards a 25% horseradish, 75% other greens. I love the complexity it adds to this dish.