The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes by Jenn Louis and Kathleen Squires

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    • Categories: Quick / easy; Side dish; Vegan; Vegetarian
    • Ingredients: agretti; lemons
    • Categories: Dips, spreads & salsas; Appetizers / starters; Side dish; Italian
    • Ingredients: agretti; button mushrooms; hard-boiled eggs; lemons; dried red pepper flakes; canned anchovies in oil; black peppercorns
    • Categories: Snacks; Appetizers / starters; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chickpeas; cilantro; parsley; dill; amaranth leaves; yellow onions; jalapeño chiles; garlic; ground cumin; ground coriander; sesame seeds; vegetable oil
    • Categories: Pies, tarts & pastries; Cooking for a crowd; Entertaining & parties; Greek; Vegetarian
    • Ingredients: amaranth leaves; yellow onions; feta cheese; cottage cheese; dill; oregano; lemons; nutmeg; black peppercorns; phyllo dough; butter
    • Categories: Dressings & marinades; Quick / easy; Salads; Appetizers / starters; Main course; Vegetarian
    • Ingredients: arugula; seedless red grapes; feta cheese; dukkah; lemons; olive oil
  • Persian arugula dip (Borani esfanaaj)
    • Categories: Dips, spreads & salsas; Cooking ahead; Persian; Vegan; Vegetarian
    • Ingredients: yellow onions; arugula; mint; parsley; pistachio nuts; lemons
    • Accompaniments: Nettle pakoras; Dukkah
    • Categories: Salads; Side dish; Cooking ahead; Italian; Vegetarian
    • Ingredients: ciabatta bread; white balsamic vinaigrette; cherries; basil; mint; arugula; feta cheese; black peppercorns
    • Categories: Fried doughs; Sauces, general; Italian; Vegetarian
    • Ingredients: ricotta cheese; eggs; lemons; Parmigiano Reggiano cheese; all-purpose flour; arugula; oil-cured black olives; vegetable oil; Greek yogurt
    • Accompaniments: Muhammara
    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: arugula; store-cupboard ingredients
  • Braised bok choy with apples and bacon
    • Categories: Sauces, general; Side dish
    • Ingredients: soy sauce; rice wine vinegar; candied ginger; serrano chiles; bok choy; bacon; yellow onions; apples
  • Tender bok choy salad with chicken and orange
    • Categories: Dressings & marinades; Salads; Main course; Chinese
    • Ingredients: chicken breasts; baby bok choy; shallots; oranges; cashew nuts; red miso; soy sauce; toasted sesame oil; rice wine vinegar
    • Categories: Soups; Korean
    • Ingredients: kimchi; pork shoulder; chicken stock; gochujang; firm silken tofu; bok choy; toasted sesame oil; soy sauce
    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead; Italian
    • Ingredients: prosciutto; yellow onions; carrots; bay leaves; broccoli rabe; tomatoes; black peppercorns; bread; Parmigiano Reggiano cheese; all-purpose flour; butter
    • Categories: Pasta, doughs & sauces; Cooking ahead; Italian; Vegetarian
    • Ingredients: broccoli rabe; pine nuts; Parmigiano Reggiano cheese; lemons
    • Categories: Pasta, doughs & sauces; Appetizers / starters; Cooking ahead; Italian; Vegetarian
    • Ingredients: semolina; all-purpose flour; broccoli rabe; pine nuts; Parmigiano Reggiano cheese; lemons
    • Categories: Pasta, doughs & sauces; Sauces, general; How to...; Cooking ahead; Italian; Vegetarian
    • Ingredients: pine nuts; basil; Parmigiano Reggiano cheese
    • Categories: Bread & rolls, savory; Sandwiches & burgers; Stews & one-pot meals; Breakfast / brunch; Main course; Snacks; Cooking ahead; Italian; Trinidadian
    • Ingredients: flatbread; broccoli rabe; garlic; cornichons; sherry vinegar; tinned anchovies in oil; lemons; black peppercorns; all-purpose flour; molasses; bay leaves; pork loin
    • Categories: Bread & rolls, savory; Trinidadian; Vegan
    • Ingredients: all-purpose flour; store-cupboard ingredients
    • Categories: Dips, spreads & salsas; Egg dishes; Spice / herb blends & rubs; Main course; Cooking ahead
    • Ingredients: acorn squash; eggs; tahini; vegetable oil; Brussels sprouts; butter; fresh ginger; kimchi; fish sauce; kosher salt; ground cayenne pepper; sweet smoked paprika; black peppercorns
    • Categories: Spice / herb blends & rubs; Snacks; Vegan; Vegetarian
    • Ingredients: vegetable oil; Brussels sprouts; kosher salt; ground cayenne pepper; sweet smoked paprika; black peppercorns
    • Categories: Sauces, general; Side dish; Cooking ahead
    • Ingredients: Brussels sprouts; parsnips; lardo; horseradish root; kimchi liquid; sugar
    • Categories: Chutneys, pickles & relishes; Pancakes, waffles & crêpes; Quick / easy; Main course; Cooking ahead; Japanese; Vegetarian
    • Ingredients: Fresno chiles; garlic; green cabbage; eggs; all-purpose flour; toasted sesame oil; togarashi spice
    • Accompaniments: Fish sauce aïoli
    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: Fresno chiles; garlic; green cabbage
    • Categories: Rice dishes; Sauces, general; Main course; Cooking ahead; Winter
    • Ingredients: yellow onions; rosemary; dried red pepper flakes; green cabbage; Arborio rice; ground pork shoulder; Parmigiano Reggiano cheese; nutmeg; black peppercorns; butter; heirloom tomatoes

Notes about this book

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Notes about Recipes in this book

  • West African peanut stew with collard greens and sweet potatoes

    • Emily Hope on February 14, 2018

      We liked this soup a lot -- nice depth and richness from the peanut butter, and pretty easy to put together on a weeknight. Would repeat.

    • TrishaCP on November 25, 2021

      This is a great peanut stew. I personally thought the jalapeño was very mild, but it may have been the one that I used. We made this with kale, which is one of the options given, since we didn’t have collard greens.

    • sosayi on January 07, 2019

      Delicious vegetarian version of peanut stew that's quick and easy to make. The toppings (toasted coconut, chopped peanuts, cilantro) really make the dish, so don't leave them out. We cut back on the jalapeño for my preschooler's sake (fwiw - he LOVED his "peanut butter soup"), so added a bit of chili oil, too. Would definitely make again!

  • Charred cabbage with miso and lime

    • hirsheys on October 23, 2021

      I made a half recipe, though I made the full amount of miso butter, which I'm glad about - that stuff is super delicious! The timing and method on this recipe worked perfectly, except that my butter didn't really melt and get terribly drippy in the oven, so the basting part was only mildly successful. That said, this dish is great – it’s sweet from the cabbage, umami/salty from the miso butter and the charring, and acidic from the lime. The only change I'd make in the future is to up the miso butter a bit - the outer bits could have used more of that flavor in them, so I'd maybe add some extra butter in during the oven stage (and just not add salt). There's a chance I didn't cook the wedges exactly as she meant them to be cooked - she mentioned flipping the wedges to their "cut edges", which was confusing since mine all had two cut edges. Anyway, no matter - this was delicious and I will definitely make it again. I added an egg on top cooked in miso butter for lunch.

  • Wedge salad

    • hirsheys on October 16, 2021

      I made this salad with baby red lettuces that were in my CSA box this week, rather than with iceberg. Otherwise, I followed the recipe pretty closely. The blue cheese dressing is very tasty and makes a ton - I made 1/3 of a batch and still have lot left. (Did *not* use the food processor to make it - baffling direction to do so when food processors are such a pain to wash and the dressing is all smooth except for the cheese, which is better crumbled in anyway.) The other thing that was interesting was using a medium cooked egg that you sieve over the salad. I enjoyed that technique, though I found myself wanting more egg. I also missed an allium - maybe some green onions, chives, or red onions? Anyway, the blue cheese dressing is tasty. All in all, not terribly remarkable.

  • Swiss chard with garam masala with coconut milk

    • hirsheys on October 22, 2021

      There was something about this recipe that just called out to me, so despite needing to use up kale (not Swiss chard, spinach, malabar spinach, or nettles as the recipe recommended), I decided to just go for it. It's a very simple preparation. (I cooked it as written other than the kale, using normal raising, and less cayenne). Most of the way through cooking, I started to get a bit concerned - the kale took quite a while to get tender and the flavor of the dish seemed really dull and flat when I tasted for tenderness, too. But once the dish was all mixed together, the acid, sweetness, and salt added a ton of flavor, and it was really greater than the sum of its parts. I would love to try this again with the correct greens next time. Glad to add it to my recipe collection.

    • lkgrover on August 12, 2020

      I made 1/2 the recipe, because I only bought 1/2 pound Swiss chard (1 bunch at my American grocery). Used regular raisins, because they are less expensive than golden raisins. My garam masala (from a local spice shop) overwhelmed the other flavors; next time I would reduce by 30%.

  • Blue cheese dressing

    • hirsheys on October 16, 2021

      Yummy version, though not sure it's the best I've had. No need to dirty a food processor - just whisk, then crumble in cheese.

  • New Zealand spinach with Chinese sausage

    • infotrop on December 10, 2018

      Will have to buy some New Zealand spinach seeds, but fresh baby spinach (and bacon instead of Chinese sausage) worked just fine for a flavorful & fast side dish

  • Acorn squash with kimchi butter, poached egg, and Brussels chips

    • sosayi on April 24, 2018

      Oh, this dish. I loved it oh, so much. Layer upon layer of flavor, but also layer upon layer of steps to prepare. This is restaurant worthy, but also takes restaurant level prep. You need to make: kimchi butter, tahini sauce, brussels chips, dukkah, and crack spice mix. All before even starting to cook the dish. Acorn squash are halved and roasted in the oven, with kimchi butter in the cavities. Then, to serve, you place the squash in a bowl, top with the poached egg (I just baked eggs in the squash), sprinkle with flaky salt, and the tahini sauce. Then, pile the brussels chips on top, and finish with the dukkah. In all, an amazing dish and one I'd remake, but with tweaks. While great, the brussels chips required WAY too much time to peel off the leaves. I'd just use chopped kale chips instead and instead of making the exact crack spice blend, I'd just sprinkle with the same spices. The baked egg was a good tweak, and the kimchi butter I'll just make in large batches to have on hand.

  • Brussels chips

    • sosayi on April 24, 2018

      A LOT of work to make. Peeling individual brussels chips is pretty tough. Maybe save it for the larger/ looser brussels at the end of the season. But, also very yummy. The crack spice mix is really delicious.

  • Tahini sauce

    • sosayi on April 24, 2018

      Good, quick blender sauce. I liked the addition of preserved lemon and ginger for more complexity. Do make sure to add the oil slowly and don't rush it.

  • Kimchi butter

    • sosayi on April 24, 2018

      Excellent butter. Make a full recipe and keep it stored in the freezer, as you'll want to toss it on everything. Butter is melted with the chopped ginger, and then kimchi, fish sauce, and kimchi juice are mixed in. Once solidified, it's put in the food processor to smooth out. Addictive. I can't wait to try it on fresh corn this summer!

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Reviews about this book

  • Food52

    This isn't a cookbook for a time-strapped someone strategizing simple ways to incorporate more leafy greens into their diet; it's for an ambitious cook...

    Full review
  • ISBN 10 160774984X
  • ISBN 13 9781607749844
  • Published Apr 11 2017
  • Format Hardcover
  • Page Count 328
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

From one of Portland, Oregon’s most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 150 creative recipes for every meal of the day.

For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 150 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.

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