Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens (Paperback)

by Johnna Albi (Author) "Specific tips and recipes fill the book..." (more)
Key Phrases: red giant mustard, pac choi, naturally brewed soy sauce, Martha's Vineyard, New York, The Dandelion Celebration (more...)

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
-- Review

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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 x 6.9 x 0.9 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars See all reviews (36 customer reviews)
• Amazon.com Sales Rank: #4,563 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

82 of 83 people found the following review helpful:

5.0 out of 5 stars Buy in bulk, October 26, 2004

By	Lynn (Guelph, Ontario Canada) - See all my reviews

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.

72 of 74 people found the following review helpful:

5.0 out of 5 stars A great introduction to the world of green vegetables, August 29, 2000

By	Terry (Boston, MA USA) - See all my reviews

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.

52 of 52 people found the following review helpful:

5.0 out of 5 stars Good way to start eating luscious greens, August 12, 2005

By	C. Martinez (Bainbridge Island WA) - See all my reviews (REAL NAME)

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.