Eaten alone, moringa leaves are reminiscent of peppery spinach but Balinese cooks typically add a variety of freshly pounded local herbs and spices to the simmering vegetables to serve as a leafy stew. We dropped raw leaves into smoothies; cooked them in omelettes, soups, stews and curries; and chopped them to create delicious, peppery seasoning for egg mayonnaise sandwiches and salads.