He knows a thing or two about leafy greens!

The executive chef behind Central Park’s iconic grill Tavern on the Green debuted his first cookbook last month – revealing nearly 200 recipes both inspired by the park’s vibrant seasons and the author’s decades-long career in Manhattan’s culinary scene.

Tavern on the Green’s executive chef Bill Peet released a cookbook last month, featuring nearly 200 recipes he created in some of the Big Apple’s most famous kitchens. Brian Zak/NY Post

“To me, there is a ‘New York’ thought behind a lot of these dishes … a lot of dishes, they come out of necessity,” said Bill Peet , the celeb-famous restaurant’s 10-year executive chef, who released “Tavern on the Green Cookbook: Seasonal Recipes and Historical Treasures from New York City’s Iconic Restaurant” in April.

Among some of the Big Apple-inspired dishes, Peet’s chopped vegetable salad – which features butternut squash, fingerling potatoes, radishes, avocado and onions – came out of a growing demand for a quick, no-mess…