Time to add more dark leafy greens to your diet

You've heard it before – leafy greens, especially those of the dark-green variety, are good for you. You'll find them in Phil Wood's recipe for braised broccoli with chickpeas, Flower Drum's stir-fried water spinach with preserved bean curd, or Rosetta's ricotta and silverbeet malfatti. Watercress in salads, Brussels sprouts in pasta, cavolo nero in soup work wonders too, and remarkably, we even have a recipe for braised kale with polenta that will actually make you sing the vegetable's praises.