Lesson 9

Leafy greens are an essential cornerstone of a health-boosting, longevity-promoting diet. They’re packed with powerful nutrients, polyphenols, and fibre that help nurture a thriving, diverse gut microbiome.

At this stage, you’ve already mastered sautéing and stir-frying—two excellent ways to prepare greens. In this lesson, Jens introduces his go-to principle for making any leafy green taste amazing, using a technique that combines gentle steaming with a touch of fat (also known as braising). This simple method transforms humble greens into deeply satisfying dishes with minimal effort.

You’ll learn how to turn your steaming liquid into a flavour-packed sauce, building layers of richness that complement any vegetable. While this technique works beautifully with leafy greens like kale, spinach, and cavolo nero, it’s equally delicious for vegetables such as broccoli, cauliflower, asparagus, and green beans.

In the download section, you’ll find a variety of sauce variations—adaptable to the ingredients you have on hand, your available time, and your flavour preferences. These become your building blocks for quick, nourishing, and endlessly varied meals.

By the end of this lesson, you’ll have a default principle you can rely on anytime—a simple, flexible method that makes it easy (and irresistible) to eat more greens. Jens personally aims to include leafy greens in about 80% of his meals—not just because they’re healthy, but because once you know how to prepare them well, they’re so friggin’ delicious.

As Jens often says, “When you cook greens this way, your gut will start to crave them.” Over time, you’ll find yourself naturally reaching for these vibrant, flavour-packed veggies—because they just taste that good.