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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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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.
“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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"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).
The best part of the book however isn't the recipes, great though they are, it is the description of the different greens. Without that knowledge that wall of greens at the grocery store can be very intimidating. Now I look and see kale or swiss chard or mustard greens and I know what they are, what their basic flavor is, how they should be prepared, etc. Basically it becomes something I might want to eat.
One item of note is that this is not a vegan cookbook, but is very vegan friendly. The large majority of the recipes are animal-free or the animal product is simple to omit.
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.