Notes about Recipes in this book

• 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.

• Sautéed mustard greens and turnip greens

  • Nancith on June 17, 2015

    Very tasty--used all turnip greens from the garden, since that's all I had. Have never used sugar before in preparing bitter greens, only 2 tsp. It did take the edge off the bitterness, and balanced out the vinegar. Used Bacon Salt, mesquite flavor, (vegan), although perhaps I needed more since that flavor was not very present.

• "Mustard greens" sauce

  • toddmain on March 02, 2018

    We served this over steamed mustard greens - excellent

• 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).

• Stir-fried sesame kale and red cabbage

  • lorloff on December 30, 2016

    We liked the combination of cabbage and kale with the suggested addition of peppers we used yellow ones. The cooking instructions were a bit off. The cabbage needed more cooking time and could not be added at the same time as the kale. We used a combination of baby Kale and baby Spinach. Added garlic and a flavorful soy sauce to punch up the flavor a bit. We used japanese black sesame sauce at the end which worked very well. I am not sure we would make again.

• 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!

• Black rice with black-eyed peas and greens

  • Nancith on March 26, 2019

    This was more flavorful than anticipated. The dill, balsamic & parsley were a nice combination along with the lime juice I had to sub for the lemon. This was my main dish, very substantial, & a nice side for pork chops for my meat eaters.

• Collard-wrapped yellow rice and black bean enchiladas

  • toddmain on March 02, 2018

    Like it a lot, but I have to admit, I can't make enchiladas without corn tortillas, so I chopped the collards and put them in the filling, and used corn tortillas.

• Pasta with asparagus, arugula and sun-dried tomatoes

  • Wlow on May 23, 2026

    Good but not great

• Hoisin-glazed bok choy with tofu and soba noodles

  • imaluckyducky on February 06, 2020

    A resounding 4.5 stars! I'm a die-hard tofu baker, but this recipe has made a valid case for quickly frying small cubes of tofu in a wok. Comes together very quickly, the longest part of the recipe was slicing the bok choy. The sauce as written is brilliant. I took off half a star just for personal preference -- for a recipe that is supposed to be focusing on the greens, once cooked the 2 baby bok choy was barely enough to make the dish have some oomph. I used all 6 baby bok choy in my package with great success. Tastes even better the next day, cold! The 4yo enjoyed it. Will be in the regular rotation.

• Hoisin-glazed collard greens and sweet potatoes

  • Nancith on March 08, 2016

    Really excellent flavor with a touch of sweetness which balances the collards nicely. Had to make my own hoisin sauce, so it may taste a bit different using prepared hoisin. Also skipped the extra step of preparing the collards separately, & just threw them in with the cooking sweet potatoes. They may have overcooked slightly because of that, but still tasted great. Definitely will make this again.

  • imaluckyducky on February 25, 2019

    Surprising and addictive - want to keep eating this dish with every bite. Once everything is chopped, comes together quickly. The longest part of the recipe is browning the onions. Used prepared hoisin and had to adjust the agave nectar to taste. I switched around the cooking directions because I don't want to use multiple pots: after browning the onions I threw in the sliced collards and cooked until crisp-tender, then I added the sweet potato and steamed using the water the collards give off in cooking. Stirred in the hoisin, soy sauce, and agave and stirred until nicely coated. This way, the sweet potatoes didn't overcook and still maintained their shape.

• Kale salad with dried fruits and nuts

  • Dcampos on October 24, 2021

    After massaging the finely cut curly kale with olive oil on my hands, added a drizzle of agave nectar, Lemon juice, dried cherries and walnuts. So easy and tasty. D even liked it and he is not into kale salads.

  • ldyndiuk on August 20, 2025

    I love this salad and have made it over and over again.

• Kale salad with fresh fruit and radicchio

  • Nancith on September 11, 2018

    I liked the combination of ingredients in this salad, although I might like it even more with a different vinaigrette. Calls for store-bought raspberry, but it was a bit too sweet, although maybe I just used too much. Colorful and attractive on the plate, and easy to augment or cut down.

• Kale salad with cauliflower and sweet potatoes

  • Nancith on August 28, 2015

    Excellent salad, very substantial, lots of different textures & flavors that meld well together. Using just the suggested vinaigrette kept a light feel to the salad even though it was very filling. This would be easy to double for a large gathering &/or take along to a potluck.

• Three-potato salad with arugula

  • Nancith on September 26, 2016

    Such a lovely salad, with beautiful colors & flavors! Really makes a great presentation. I forgot to use seeds, which would have added a nice texture, & added the last garden tomato of the season which worked well. Husband thought it needed brighter flavor; Nava Atlas recipes tend to be mildly seasoned, so if you like stronger flavors, more dill & vinegar could work.

• Arugula and miso pesto

  • LaurieBT on July 04, 2013

    This recipe is listed as "Spinach or arugula & miso pesto" in the book. I had trouble finding it because of that.

• Sweet potato and corn stew with hardy greens

  • Nancith on May 20, 2016

    Yummy! Very tasty stew, probably great for fall weather, but nice on a chilly, rainy May day. The quality of the vegetable stock will be important to the final taste of this dish. I liked it mild since it was so flavorful, but those who like it hot could add more crushed red pepper.

• Red lentil dal with red beans and greens

  • Nancith on April 14, 2016

    Very warming & filling dish. Good flavor w/o being overly spicy. For the greens I used baby spinach & some large beet greens that were pre-steamed before adding to the dal. We ate it as out main course, but could be a side dish with other Indian foods.

• 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