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Greens Glorious Greens!: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens Paperback – March 15, 1996


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Greens Glorious Greens!: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens + Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans!
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Product Details

  • Paperback: 288 pages
  • Publisher: St. Martin's Griffin; 1 edition (March 15, 1996)
  • Language: English
  • ISBN-10: 0312141084
  • ISBN-13: 978-0312141080
  • Product Dimensions: 9.1 x 7 x 0.7 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (85 customer reviews)
  • Amazon Best Sellers Rank: #63,154 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

We know that there is life beyond broccoli and iceberg lettuce, but what is one to do with the odd-looking green things with exotic names that increasingly line the produce shelves? Albi (who recently died) and Walthers (formerly food editor for Natural Health) take a careful look at greens from arugula and dandelion to kale and mesclun and other salad greens. The authors explain their subjects' virtues and shortcomings (steamed broccoli rabe served solo can be unpleasant); how to choose them; how?and how long?to keep them; how to clean them; and, in more than 140 recipes, how to cook them. Greens need a little help, they say, and many of the recipes lean on a smattering of olive oil, garlic or raisins to bring out the flavor: Kale with Raisins and Toasted Pine Nuts; Chinese Bok Choy, Shitake and Tofu; Garlic Escarole Soup with Rice. Carrots or red peppers can add color as well as flavor?a Broccoli Rabe Vegetable Pasta with yellow summer squash and freshly grated Parmesan or Romano is an exceptionally pretty and tasty dish. Interspersed are informational chapters on nutrition (most greens are high in vitamins, minerals and beta-carotene), the best cooking methods, and home gardening tips.
Copyright 1996 Reed Business Information, Inc.

Review

"This harvest of vibrant recipes is bound to result int he greening of the American table. What delicious fun!" --Lorna Sass, author of Lorna Sass' Complete Vegetarian Kitchen

"This is a book whose time has truly come. These most ancient of vegetables are now the newest, the trendiest, the most appropriate for today's savvy chefs. The recipes are explained well and therefore easy to prepare. They inspired me to head right out to my garden for fresh kale to make one of the book's eleven recipes for this nutritional powerhouse." --Meredith McCarty, author of Fresh from a Vegetarian Kitchen

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Customer Reviews

I absolutely LOVE this cookbook!
Jennifer M.
This book has greatly increased my eating of greens and the ways to prepare them.
Alma J. Hill
A great book with suprising recipes for preparing tasty greens dishes...
Patsy

Most Helpful Customer Reviews

196 of 198 people found the following review helpful By Lynn on October 26, 2004
Format: Paperback
What impresses me most about this book is that the authors have been able to come up with a tremendous variety of ways to prepare the various types of greens without becoming repetitious or including any horrors. I created a kale dish from this book that became a newfound family favourite to my European parents--something I figure to be just short of a miracle, given a North American cookbook. The recipes are well thought out in terms of flavour and texture, and the vast majority have been planned out to taste perfect without meat, milk, cheese or eggs--a bonus for anyone that has to cook for both themselves and someone on any sort of special diet at the same time (and doesn't want to suffer). Even for the jaded cook, this book will provide tasty, natural, new ideas on what to do with a wide range of greens. I've been buying copies and handing them out like some sort of missionary. A great, unique book.
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106 of 106 people found the following review helpful By C. Martinez on August 12, 2005
Format: Paperback Verified Purchase
I have been wanting to add greens to our family diet for years but needed help learning about the individual plants and how to cook them. This book is a good primer, teaching the reader about the general character of each of the most commonly available greens, what nutritional aspects they add to the diet, their flavor, texture, and how they combine with other foods to make a better meal. Importantly, the authors provide advice about the best (and worst) ways to cook each green. The recipes are simple and tasty.

There are no pictures of completed recipes, but after trying one, the reader will probably not need pictures, simply because all the recipes end by gently tossing the ingredients. Nothing complicated here. A cookbook worth buying.
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124 of 126 people found the following review helpful By Terry on August 29, 2000
Format: Paperback
Leafy green vegetables are so healthy for you, but trying to figure out how to cook them was a huge challenge for me! I even found that main stream vegetarian cookbooks barely mentioned them! This book looks at each leafy green vegetable alphabetically and describes it, tells you what to look for when buying it, and gives between 5 an 10 recipes for cooking it. It covers everything from mustard, to kale, to chard, to chinese greens. I love this book! The recipes are easy and fast to prepare. I highly recommend this cookbook.
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53 of 54 people found the following review helpful By Sherene Silverberg on October 17, 2007
Format: Paperback Verified Purchase
Just over a year ago I started eating the way Joel Fuhrman M.D. outlined in his book, Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss. Eating a vast amount of leafy greens is a cornerstone of his program. The problem was that I had absolutely no experience with leafy greens other than lettuce and spinach.

"Greens, Glorious Greens" came to the rescue. Each leafy green the book deals with is described in detail. Hints are given on what to look for when buying it, how to store it, how to clean it and more importantly, how to cook it. I wish had owned this book when I started on the Eat to Live program as it would have saved me a fair bit of money and angst over ruined kale and collards. I had perfected the technique on how to make them totally unpalatable. Thanks to "Greens, Glorous Greens", I now make delicious kale, swiss chard, mustard greens, turnip greens and arugula. Collards still beat me though.

I do not cook with either salt or processed oils but found that the recipes in this book are very forgiving and allow me to eliminate both with ease.

The "mustard greens with sweet potato and coconut milk" is one of my favorite dishes when made with kale. It's pretty darned good with mustard greens, but killer with kale. Another favorite is the "Curried potato and kale". My children are especially fond of the "White bean soup with kale and butternut squash". I've yet to make a flop from this book and I have made well over half the recipes.

The book scores points for having uncomplicated recipes that take very little of the cook's time to make. It also scores points for having many recipes that win kid approval (note: my children have never eaten a standard American diet so this might not be true for children brought up on mac & cheese or hamburgers).
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42 of 42 people found the following review helpful By bonz on October 4, 2002
Format: Paperback
This book is a must for anyone interested in including greens into their diet.
Each chapter is catagorized by specific green, describing in detail proper storage, cleaning and preparation instructions.
There are simple everday recipes as well as great dishes you would serve guests. It has a broad array of recipes for side dishes, soups, main courses and salads.
I got this book out of the library to sample it and just fell in love. I thought I'd make copies of the few recipes of interest. When I was done there were over 30 recipes of I wanted to make. I put it on my holiday list but have decided to buy it for myself now. I am buying about 5 more to give as gifts to my friends.
Enjoy!
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40 of 40 people found the following review helpful By Lynn Harnett VINE VOICE on July 24, 2004
Format: Paperback
Organized by leaf, from arugula to wild greens, Albi and Walthers' book covers the buying, storing, cooking and nutritional value of 35 different greens.

Each green is introduced with an illustration, and basic flavor and prep information, followed by recipes such as Apple Cinammon Beet Greens, Lemon-Rosemary Grilled Swordfish and Greens, Colcannon, Chinese Cabbage Salad, Spinach Pesto.

Tips accompanying recipes include variations and advice on other ingredients from portabello mushrooms to soy sauce to toasting nuts.

A useful guide and inspirational recipe book for the wide array of exotic and common greens now found together in every supermarket.
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