Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens

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Overview

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 ...

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Overview

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-five 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 healthy 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, some contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing and cooking 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

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Editorial Reviews

From the Publisher

"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

Publishers Weekly - Publisher's 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. (Apr.)
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Product Details

  • ISBN-13: 9780312141080
  • Publisher: St. Martin's Press
  • Publication date: 3/15/1996
  • Edition number: 1
  • Pages: 288
  • Sales rank: 263,605
  • Product dimensions: 7.00 (w) x 8.98 (h) x 0.80 (d)

Meet the Author

Johnna Albi, a natural-foods chef and cooking instructor, has contributed recipes to Natural Health magazine and other natural-foods cookbooks.

Catherine Walthers, formerly food editor for Natural Health magazine, is a private chef and cooking teacher. She lives in Newton, Massachusetts.

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted March 30, 2012

    Want to add more greens to your diet? This is the cookbook.

    Got tired of fixing and eating greens the same way. This cookbook is great for variety. Also, great introduction for some of the lesser known greens and information on storage and preparation needed for using a recipe.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 13, 2010

    Delicious Healthy Greens Recipes

    Great book! A wealth of information on preparing and cooking vegetables... Recipes were easy to follow and I couldn't believe how delicious everything was. A lesson in nutrition as well as cooking!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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