that's where you couldn't find a bigger fan of dark, leafy greens than chef poireir. >> ok. we got a baby bok choy. beautiful. nice and pretty. we got a bit of chard right now, the red and the green. just direct from the farm. et voila. >> it's like a whirlwind in the kitchen with this chef as he makes cooking with greens actually look easy. take, for example, this dish. he adds noodles and a little white wine reduction with some sweet pea greens, and then finishes with sesame seeds, and presto-- an easy and simple dish that any of us could do. >> oh, i love to play around and, you know, create some dish by themselves, just a vegetable or incorporate in a gratin or with some fish and chicken. so i get a variety of a fresh vegetable direct from our gardens, from the oxnard field, ventura field, and to the restaurant, to the plate, to the customer. >> so what's his tip to finding so many ways tcook with greens? well, his main secret to success lies with his friends and neighbors, roy nishimori and jan berk, who run san miguel produce and have almost every green you could imagi