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Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves by Nava Atlas

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Notes about this book

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Notes about Recipes in this book

  • Avocado-tahini dressing

    • cespitler on November 02, 2012

      The garden is producing more greens than I can keep up with! I've used Deborah Madison's recipe as a base for my greens for years, switching things up based on my mood and what I have around. I wanted something a little different today and this dressing did the trick. It's good on it's own but really shines when mixed into the greens (cooked this time with onions, garlic, and red wine vinegar).

  • Quinoa with chard and chickpeas

    • cespitler on November 02, 2012

      This reminded me a bit of Heidi's Lemony Chickpea Stir-fry Recipe (http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html) so I improvised a bit to brown the chickpeas further than the recipe in the book suggested. It's delicious even without the quinoa, which I'll cook up tomorrow. I can imagine that almost any chopped or sliced vegetables and tofu would blend in easily and make this a fuller dish. Some roasted tomatoes would be absolutely splendid!

  • Spring greens sauté with carrots, mint and chives

    • cespitler on November 02, 2012

      A great way to zest up greens. I most often turn to vinegar when making my greens so the citrus, I substituted orange for the lemon, was a nice, fresh change. I also used young beet greens instead of the suggested greens. The recipe finishes up with mint, which I seem to have re-discovered this summer. Quick, easy, and flavorful along with a piece of grilled trout and a slice or two of sharp cheddar.

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Reviews about this book

  • Boston Globe by T. Susan Chang

    I was persuaded that there really is something new to be said about greens. Atlas’s bold, liberal way with vegan ingredients ensures that even the most jaded palate can find something to like.

    Full review

  • Lisa Is Cooking

    ...I'm glad to be a greens fan now. If I'd had this book back when we started our first CSA, I probably would have become a fan much sooner.

    Full review

  • Oregonian

    From mizuna to tatsoi, Atlas explains what to do with all the unusual greens you find at farmers markets, and she offers smart tips for shopping, storing and freezing.

    Full review

Reviews about Recipes in this Book

  • Asian-flavored kale and napa cabbage slaw

    • Cookbooks for Dinner by T. Susan Chang

      ...one of those salads that pretty much goes with anything, and it’s super-fast to make. The carrots and the sprouts and the seeds keep it crunchy and textural, and there’s none of the bitter taste..

      Full review

    • Lisa Is Cooking

      This is an easy, raw salad that would fit nicely into a picnic menu. I followed the recipe and left things simple, but I kept thinking of all the things that could be added to this.

      Full review

  • Very green avocado-tahini dip

    • Lisa Is Cooking

      The dip is sort of a cross between guacamole and hummus given the avocado and tahini, but mostly it’s a fantastic match for raw vegetables or chips.

      Full review
  • ISBN 10 1402785887
  • ISBN 13 9781402785887
  • Linked ISBNs
  • Published Jun 05 2012
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Sterling Publishing Co Inc
  • Imprint Sterling

Publishers Text

Celebrated vegan and vegetarian cookbook author Nava Atlas serves up a comprehensive collection of scrumptious recipes, all featuring ultra-healthy, super-nutritious leafy greens.

Kale, collards, spinach, Asian greens, and many more leafy greens, are a breeze to grow and prepare--and these 125 recipes showcase the most commonly used varieties in a wide selection of flavorful dishes. Nava's up-to-the-minute ideas range from using sturdy collard greens as wrappers for savory fillings to making luscious dips from arugula and watercress. There's even a section on green juices and smoothies that make it easier than ever to incorporate the most nutritious foods on earth into delicious everyday fare that everyone can enjoy.

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Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves

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