Our love affair is approaching the three-year mark. It started when I fell deeply in love with Kale. But soon, I was seeing Bok Choy. Then Tatsoi, Mustard and Dandelion greens. Then came Escarole, Broccoli Rabe, and Swiss Chard. Followed by Arugula and Pea Shoots. If it’s green or anywhere near green, I eat it. Greens for breakfast. Greens for lunch. Greens for dinner. Sometimes I eat greens raw, others steamed, sautéed, in soups and even in juices. I swear I am a better human being because of it. Growing up, I ate iceberg lettuce on a regular basis. My mom was a big fan of berro (aka watercress), so I remember eating that too. I have a vague recollection of broccoli and spinach. Why is the typical Latino diet so deprived of glorious greens? Our African-American and Asian brothers and sisters are all about them, and it’s time we got on board. Our health depends on it!