Product Description

The latest word from the nutrition front is that green leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leaft greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber.
In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-give different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, come contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.

Recipes include:
Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula

Product Details

• Amazon Sales Rank: #8251 in Books
• Published on: 1996-03-15
• Original language: English
• Number of items: 1
• Binding: Paperback
• 288 pages

Features

• ISBN13: 9780312141080
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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

Review

Customer Reviews

Buy in bulk
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.

Good way to start eating luscious greens
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.

A great introduction to the world of green vegetables
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.