From the bestselling author of the How to Cook Everything and Food Matters books, comes the best cooking resource on Leafy Greens.
In the world of vegetables, none are more versatile, varied, and exciting than greens. And with farmers' markets everywhere and vastly expanded selections in supermarkets, there has never been a better time to become a fan. In this reissue of his classic Leafy Greens, bestselling author and New York Times columnist Mark Bittman showcases more than 30 kinds of greens, with recipes that are simple to prepare, and wonderfully delicious.
Greens, of course, are among the healthiest foods on the planet. With a wide range of micro-nutrients, vitamins, and minerals, this single food group packs more than its share of nutrition into every bite. In a handy A-to-Z format, Leafy Greens offers practical advice on all the available kinds: the different varieties and how to buy them, their specific nutrients, the best cooking methods, and how to substitute them in recipes.
But Bittman wants you to enjoy leafy greens primarily for their flavor. He shows how the bitterness of dandelion and raab, the sweetness of collards, the creamy nuttiness of bok choi, and the tartness of sorrel need little more than a few quick additions to become the star of a wonderful meal. He encourages you to seek out young greens for surprising and delicious salads. Cooking techniques for larger greens are uniformly quick and simple. Almost all greens can be quickly and easily stewed, sautéed, or stir-fried to melting tenderness, or quickly poached, "shocked" in ice, and served cold or reheated for perfect flavor and added convenience.
Graze your way through recipes like Thai Beef Salad with Boston Lettuce, Spinach and Lentil Soup, Spicy Cole Slaw, Crispy Skin Salmon with Gingery Kale, and Stir-fried Shrimp with Bok Choi and Black Beans. Lasagna with Endive and Radicchio is perfect for entertaining, while simple dishes like Pasta with Broccoli Raab and Chicken make weeknight meals a snap.
Leafy Greens has everything: great ideas for salads, soups, sides, and mains; key nutritional information; the cooking guidance you need to make a vast array of green vegetables a delicious part of your daily diet. And with Bittman as your teacher, you know you're getting a batch of wonderful recipes from America's favorite home cook.
Mark Bittman's handy guide to healthy, delicious greens
Kale and collards. Radicchio. Chinese cabbage. Swiss chard. Mustard greens. Broccoli raab. Arugula. Belgian endive. Greens are among our most delicious, nutritious, and versatile vegetables. All of us know we should be cooking with them, but few of us know how. In this newly re-released version of his classic Leafy Greens, bestselling author Mark Bittman shares what he knows about more than 30 common kinds of greens so that you can start eating satisfying salads, sides, and main courses featuring them every day.
Bittman will help you learn where and when to purchase them, why they're good for you, and how to cook them in more than 120 delicious, healthy ways. And with his easy-to-use A-to-Z format and single-page recipes, Leafy Greens packs as much information into one book as there are micro-nutrients in a bunch of kale.
Look inside for delicious recipes like:
Grilled Chicken Salad with Mesclun
Coconut Curry Soup with Chard
Risotto with Arugula and Shrimp
Hamburgers with Spinach and Parmesan
Baked Penne with Radicchio and Gorgonzola
Corn and Kale Stew
. . .plus many more!
This is a fun and interesting book. Bittman teaches as well as provides the most creative and healthy recipes.Published 5 months ago by Caroline
And this book is no exception. Lot's of really great recipes, easy to use on my Kindle. My favorites are anything to do with chard or kale.Published 14 months ago by DEastes
I first borrowed this book from a friend. It was so good, had to have one of my own. Really like the narrative and recipes.Published 17 months ago by Avid Reader
This book provides an array of healthy recipes for those of us who know greens are good for us. The book has interesting recipes and explanations of them. Read morePublished 20 months ago by Anne O. Mulvaney
Leafy greens have a lot of vitamin K , good book by Mark Bittmann. Many good ideas for better salsas.Published 21 months ago by bruce Scharmer
I have four of Mr. Bittman's books and love them all. Even though this is a bit duplicative, we decided having this slimmer volume handy would help us up our creativity with... Read morePublished 23 months ago by Urbananchorite
This book is a great educational piece to increase your knowledge base of leafy greens... We tend to consume greens we eat within our culture. Read morePublished 23 months ago by Debnmotion
We gave this as a gift for our vegetarian daughter. She has many cookbooks but loves that this addresses the
leafy greens specifically. Read more