Leafy

Spinach, chard, Chinese leafy green vegetables such as pak choi and Chinese broccoli, and peppery leaves are wonderful just frightened into tenderness by a flash in the steamer or pan. Once cooked, they’re best squeezed or steamed dry, making them all the more receptive to other ingredients. If you’re adding them to something saucy (such as a curry or stew), roughly chop and stir in while raw, so that the leaves absorb the spices and aromatics.