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From one of Portland, Oregon's most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day.
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|Product dimensions:||8.20(w) x 9.60(h) x 1.20(d)|
About the Author
KATHLEEN SQUIRES is a freelance food writer whose work has appeared in the Wall Street Journal, Saveur, National Geographic Traveler, Time Out New York, and New York Magazine.
Read an Excerpt
One of the greatest uses of greens is making pesto. The classic Genoese sauce is made with basil, nuts, garlic, and Parmigiano-Reggiano cheese. But it’s not just for basil. You can use countless greens to make a pesto, and it’s a great way to add fresh flavors to anything from pasta to soup to flatbreads.
Just keep in mind a few things:
Always use oil.
Add lemon juice of vinegar for brightness.
Use garlic to taste.
Bitter greens can work well as long as they are properly balanced with fat and acid.
For the best texture, stick to the less-watery types that I have suggested.
NOTE: I’ve aligned my favorite flavor combinations (i.e., cilantro + pumpkin seeds + Cotija cheese), but feel free to mix and match!
follow this basic recipe, and you have pesto.
Combine 1/2 cup nuts, 2 cloves garlic, and 1-1/2 teaspoons salt in a food processor and pulse until finely chopped. With a rubber spatula, scrape down the sides of the bowl, then add the greens, 1/2 cup [120 ml] of olive oil, and the cheese or dairy. Continue to pulse, stopping occasionally to scrape down the sides of the bowl, until the greens are coarsely chopped. Turn the processor back on and add another 1/4 cup [60 ml] olive oil and any remaining ingredients, processing until the mixture is finely chopped but not fully pureed. Turn the food processor off and scrape down the sides of the bowl several times during the process. The ingredients should be fully incorporated, with enough oil to hold the sauce together without being runny.
To store, transfer to an airtight container and drizzle just enough oil over the top to cover. This will prevent the pesto from oxidizing and turning brown. Use immediately, refrigerate for up to 4 days, or freeze for up to 1 month. To thaw, place in the refrigerator overnight or until fully thawed.
Table of Contentsthe basics 4
how to use this book 6
types of greens in this book 8
notes on commonly used ingredients 10
seasonal chart 12
bowls 101 14
Bok Choy 33
Broccoli Rabe 41
Brussels Sprouts 51
Chinese Celery 104
Collard Greens 111
Dandelion Greens 119
Gai Lan (Chinese Broccoli) 127
Malabar Spinach 172
Mustard Greens 185
New Zealand Spinach 196
Red Orach 203
Root, Fruit, and Vegetable Greens 207
Water Spinach 278
Wild and Foraged Greens 281
Most Helpful Customer Reviews
NOTE: I received this book curtesy of NetGalley and Ten Speed Press in exchange for an honest review. Ever wanted to know nearly very thing about greens. Then this is the book for your, very informative if you are a bit adventurous it is a must. I really enjoyed learning a few new things and will definitely make a couple of these recipes if the near future.
Loved this!! I am a big greens eater (although I do a enjoy a burger now & then ;) & this book has such unique & delicious ways to use greens. I even got my husband to try a few new things & that's big. If you enjoy kale, arugula, brussels sprouts this book is for you. It goes way beyond just the everyday greens you can find at the neighborhood grocery & details some truly fantastic recipes. I voluntarily reviewed an Advance Reader Copy of this book.
If you are expecting a book telling you how to cook the normal vegetables that you find in a supermarket, then this book is probably not for you. It is designed for the adventurous (though not necessarily highly skilled) cook, who finds unusual greens in farmers’ markets, in their garden or out foraging, and wants to know what they are and what to do with them. It is more like an encyclopaedia or reference book than a normal cookbook, but does contain some fabulous recipes. The plants are introduced in alphabetic order by their common American name, with their Latin binomial and alternative names. The Latin names are handy if you want to grow the vegetables and need to look them up in a seed catalogue or gardening book. There are notes on their nutritional content, origin, season, storage and cleaning instructions, suggested food pairings and a number of recipes using the vegetable. There are beautiful photographs of each plant, but not often the finished dishes. There were a number of greens that I had neither seen nor heard of before – such as Agretti, Celtuce, Malabar and New Zealand Spinach, Spigarello and Tatsoi – and now intend to keep an eye out for. There are several greens that I have heard of, but not yet cooked, as they are either difficult to source – such as cardoons, succulents and amaranth – or I had not considered trying. Common vegetables do appear in the book but are often dealt with in unusual ways – e.g. grilled cabbage or pureed lettuce – or using parts of the vegetable that are normally discarded – such as carrot, celery or tomato leaves. There is a very wide range of recipes, many which you may not have seen before. Some are meat based, others vegetarian or vegan. Some are for main dishes, some for sides, accompaniments or sauces. Many – though not all – are “healthy”. All are interesting, and the only thing they have in common is that they use greens in innovative ways. Every recipe gives both imperial and metric measurements, which is very helpful for non-American cooks, and much appreciated. I tried a number of the recipes, and all turned out very well. I was most impressed by the recipes for “Brussel Sprout Chips”, and “Celery Leaves and Hearts with Brussel Sprouts and Butternut puree”. Brussel sprouts are always a problem in my household. My husband will normally only eat one sprout a year, under duress, at Christmas, but we both really enjoyed these recipes, and I can now sneak sprouts back into the kitchen. Who would have thought that raw, thinly sliced Brussel sprouts or deep fried sprout leaves could taste so good? I was rather limited by reviewing the book in the middle of winter, when many of the plants were out of season. However, I intend to make much more use of the recipes in the spring and summer, and plant some of the more unusual greens in my garden – as well as using some greens that I already grow but have been neglecting. This is a wonderful book for adventurous cooks, foodies and vegetable gardeners alike. I received this copy from the publisher via NetGalley in exchange for an honest review