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Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves Hardcover – June 5, 2012
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About the Author
Nava Atlas has written ten previous bestselling cookbooks including Vegan Holiday Kitchen (Sterling 2011). She has long been considered an expert in meat-free holiday fare, which is the most popular area of her website, VegKitchen.com. Nava is also a visual artist, whose work has been shown nationally in museums, galleries, and alternative art spaces, and is part of numerous museum and university collections.
More About the Author
In addition to cookbooks, Nava also produces visual nonfiction books including The Literary Ladies' Guide to the Writing Life (2011; http://www.literaryladiesguide.com), exploring first-person narratives on the writing lives of twelve classic women authors, and commenting on the universal relevance of their experiences to all women who love to write. Secret Recipes for the Modern Wife (2009) is a satiric look at contemporary marriage and motherhood through the lens of a faux 1950s cookbook.
Nava is also an active fine artist specializing in limited edition artist's books and text-driven objects. Her work is shown and collected by museums and universities across the U.S. You can see her work at http://navaatlasart.com. Her home is in the Hudson Valley region of New York State, where she lives with her husband and two sons.
Top Customer Reviews
Some of the sections in this book are: Health Benefits of Leafy Greens, Buying and Preparation Tips, Freezing Greens and Dehydrating Greens. She then goes on to introduce several of them with descriptions and drawings of each. (This was really helpful to me. If I can see them, I know what I'm looking for in the grocery store.) Along with each description she lists, with page numbers, recipes included in the book that use that type of leafy green. I wish I would have had this book when we belonged to a organic co-op and received boxes of vegetables that often included lots of greens each week. The book would have given me a variety of ideas of what to make with each one. It also helps to have several recipes when you buy too much of the same thing at a farmer's market and need to use them up fast.Read more ›
In terms of function, this is a most useful book. Got a green that you've never heard of before? The first section of the book includes a description of just about every green under the sun, describing what it looks like, a pen and ink drawing of the green, a description of its taste, whether it is a green that is good raw or is better cooked, and a list of all the recipes in the book that include that green.
She talks about how to preserve greens if your garden or CSA is loading you up with more greens than you can handle at one time. She has an overview section describing the different preparation techniques for greens (steaming, wilting, sauteing, blanching, braising).
The recipes are divided into 5 chapters: Basic Preparations; Greens with Beans, Grains, Pasta, and Other Vegetables; Salads, Dressings, and Dips; Greens in Soups and Stews; and Green Juices and Smoothies.
I pretty much love greens in any way, shape, or form, but I've heard other folks who are not big leafy green eaters say that the recipes in this book made them realize that with the right recipes, any green is delicious. Nava has done a very innovative way of bringing complimentary flavors that balance with a green's taste.Read more ›
The journey begins with a brief guide to preparation and an illustrated who's who of greens, from common varieties (spinach, kale, chard), to those I'd looked at but didn't know how to prepare (including Asian greens such as tatsoi and mizuna, beet greens, dandelion greens, turnip and radish greens). Thanks to Nava, I learned that you can freeze greens by blanching them and putting them into freezer bags (before, I had the bad habit of leaving them in the fridge until the end of the week when they were past their prime).
Chapter 1 appropriately starts with basic preparations, including sautés, braising, and stir-fries. I particularly enjoyed the Mediterranean greens with pine nuts and raisins and the chard with raisins and pecans from this chapter. Subsequent chapters focus on heartier combinations of greens and grains and/or beans, including pasta with two beans and escarole, rosemary potatoes and collard greens with vegan sausage, and ragout of broccoli rabe with white beans and porcini mushrooms.
I was first introduced to massaged kale salads in Nava's Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions so I was happy to see a wider variety here, including kale salad with fresh fruit and radicchio and Asian-flavored kale and napa cabbage salad.Read more ›
Most Recent Customer Reviews
When I first went vegan, I found a number of cookbooks that had exotic Japanese vegetables as part of their recipes. Read morePublished 9 months ago by Kindle Customer
Nava has done it again. She is a whiz at creating interesting, nutritious recipes.Published 10 months ago by Nancyruth
I learn the difference in greens and what greens that have more vitamins and are good for me.Published 11 months ago by paula
When I first became vegan (a little over three years ago), the only greens I was comfortable enough to cook with were Collards, Spinach and Curly Kale. Read morePublished 11 months ago by Victoria
I purchased this book because my husband and I have resolved to eat more greens... Ok, more accurately, *I* have resolved, and my husband has begrudgingly agreed that it wouldn't... Read morePublished 12 months ago by colorlessgreen