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Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More than 120 Delicious Recipes Paperback – April 17, 2012


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Editorial Reviews

From the Inside Flap

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.

From the Back Cover

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

  • Gingered Cabbage

  • 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!

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Product Details

  • Paperback: 208 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (March 30, 2012)
  • Language: English
  • ISBN-10: 1118093879
  • ISBN-13: 978-1118093870
  • Product Dimensions: 7.4 x 0.6 x 9.1 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #135,747 in Books (See Top 100 in Books)

More About the Author

Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.

Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

19 of 21 people found the following review helpful By rcinbvtn on December 31, 2012
Format: Paperback Verified Purchase
The book title caught my attention because I am always looking for new ways to have greens. The recipes in the book are, for the most part, nice to have. The ingredient lists are not overly complicated. However, the bulk of the recipes call for meat, seafood or dairy. No further ethical statement here, just beware if you were expecting a book for plant eaters you might look elsewhere.
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9 of 10 people found the following review helpful By William D. Colburn VINE VOICE on May 18, 2012
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I'm a big fan of Mark Bittman's recent work. His old Minimalist cookbooks don't impress me much, but ever since he started to act more like Michael Pollan he's been a favorite of mine. This is a small (compared to How To Cook Everything) book that focuses on leafy greens. I think it is eminently successfull.

The index needs to be your friend. I'm not really certain what order the recipes are in, so without the index it would be an exhaustive search to find anything.

The first part of the book is well worth mentioning. It talks about leafy greens (individually), explaining what they are, what they do, what they're like, etc. The recipes are mostly just recipes, but the explanations of greens are useful beyond attempting a single recipe.
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4 of 4 people found the following review helpful By Jane on September 30, 2012
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This is a great new cookbook, beautifully written, organized, and timely. Every day something appears in the newspapers, etc. about the unhealthy diet in America. This small, beautifully printed paperback book literally invites you in and Mark Bittman makes you want to try every recipe and suggestion in the book (which I am doing). The fact thqt he lost 35 lbs. writing the book make it even more interesting!
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2 of 2 people found the following review helpful By Kale Eater on September 13, 2014
Format: Paperback Verified Purchase
For the last 3+ years, I've followed a vegan version of Dr. Junger's Clean elimination diet 85% of the time (pancakes...oatmeal with cream/butter weakness). This set of recipes makes for an effortless & yummy way to remain on task. "The Greens" section includes the varieties, nutritional information, buying, cooking and substitution tips from Alaria to Watercress.

With that said, I was a bit surprised to see that the recipes here included meat, however, the soup recipes alone more than made up for my confusion. After the first flip through, I wasn't going to let a bit of animal protein keep me from enjoying these simple treasures. With a large majority of the soup recipes, vegetable stock can be substituted for the chicken stock, coconut oil for butter, soy sauce for tamari, and meat can be left out altogether--for those who need or have a preference.

I'm loving the:
Garlic Soup with Spinach
Creamy Kale Soup
Cabbage Soup-Asian Style
Kale Soup with Soy (Gluten-Free Tamari) & Lime
Coconut Curry Soup with Chard
Chicken Soup with Chines Cabbage & Thin Noodles--with rice noodles, sans chicken
Spinach and Lentil Soup
Soup of Greens, Beans & Rice
Corn & Kale Stew

Mr. Bittman includes many variations (greens, fruit, veggies, herbs, meat, etc.) for recipes and in addition to the soup category, there is a salad, side dish, light dish and main course section. With the weather finally warming up, I can't wait to dive into the Salad in Pita Bread with Tahini Dressing (sans Pita) and the Napa Cabbage Salad with Sesame Vinaigrette. The salad section also includes a tempting array of vinaigrettes and a Thai Beef Salad with Boston Lettuce that my meat eaters request.
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2 of 2 people found the following review helpful By tobin212 on September 8, 2012
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Another example of Mark Bittman's uniquely expansive cookery writing, highly recommended for everyone trying to follow Michael Pollan's food rules: Eat food. Not too much. Mostly green. This well-organized slim volume provides introductions to and insight into the most exotic and most familiar leafy greens plus cooking directives that aren't so much recipes as techniques. For example, for a simple cabbage soup, Bittman provides a German version right alongside the Asian prototype. His soil-to-serving-platter suggestions indicate that he's evidently grown a great deal of the produce he describes and knows precisely when best to harvest for maximum flavor. Buy the book; take it to the farmers' market with you, and enjoy!
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6 of 8 people found the following review helpful By Virginia Campbell VINE VOICE on June 24, 2012
Format: Paperback
"Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes by Mark Bittman" is as much a tutorial as it is a cookbook, and that is a very good thing. Adding a variety of greens to your diet is an easy way to receive a nutritional boost. Understanding the flavors and cooking properties of the many varieties of greens is what elevates the level of eating enjoyment. I was born and raised in the South, and greens cooked with ham hocks are a cultural favorite food. My Gran used to cook up a "mess of cress", and she also "wilted" fresh garden lettuce with vinegary-sweet hot bacon grease dressing. My grandfather was a natural master gardener, grower of the best tomatoes on earth. I have never tasted any salads as good as the ones made from our own fresh garden lettuce, tomatoes, and green onions, drizzled with Mama's "secret recipe" salad dressing! Mark Bittman shares his great love of "the green stuff" in an interesting, engaging, charmingly illustrated guidebook that will tempt you into trying new greens-themed dishes. To tempt your taste buds: "Soup of Greens, Beans, and Rice"; "Thai Beef Salad with Boston Lettuce"; "Gingered Cabbage"; "Turnip Greens with Potatoes"; "Swiss Chard Pie"; and "Corned Beef and Cabbage". Thirty shades of green never looked so good!

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