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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  • 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.

    • 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!

  • 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

  • Swiss chard with garam masala with coconut milk

    • 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%.

  • 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.

  • 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!

  • 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.

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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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