Greene on Greens by Bert Greene

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Notes about this book

  • kateiscoooking on November 21, 2020

    My go-to cookbook for different vegetable recipes. Not always can I find what I want but usually I do. I also own his Store cookbook and it's fabulous too!

  • featherbooks on April 19, 2013

    Bashed Neeps, p. 422, Brazilian Avocado Cream, Broccoli Frittata, Parma style, p. 465, Drunken Leeks in Red Wine, p. 406, Farm-Style Braised Kale, p. 409, French fried Asparagus, Frittera, p. 417, Tomatao Devil's Food Cake with Tomato Buttercream Frosting, Turkish Squash Cakes (Gozleme), Winter Squash Creme Brulee, p. 422.

  • HunyBadger on July 11, 2010

    Greene uses too much cream of my taste but that is easily taken out. His recipes are excellent and the grouping by vegetables makes it easy to find what you are looking for.

Notes about Recipes in this book

  • Po' pottage (Potato-ham soup)

    • mfto on February 16, 2012

      p 294 The recipe serves two and makes use of leftover ham. I added a carrot which I thought was a natural with the onion and celery. Also I used 3 baking potatoes rather than 2. I simplified his directions by chopping the vegetables together in the food processor and then sauteing as directed in a Dutch Oven. I didn't understand simmering the soup without cover for 20 minutes since the recipe calls for only 3 cups of stock so I left the cover on. His final direction of stirring 2 tbs sour cream into 1/2 cup of the soup and then adding to pot is just right. Really a tasty, easy recipe for a winter supper.

  • Venetian cauliflower and rice casserole

    • tunnymowg on May 29, 2013

      Decent but not great. I had no parsley so I added a few snipped chives instead. Also replaced half of the chicken broth with half & half as I felt it wanted to be richer. Even so, it was very dry. Would make this again with at least double the bechamel, and perhaps some gruyere in addition to the parm, as well as a bit of chopped pancetta.

  • All-American pepper jambalaya

    • eve_kloepper on June 12, 2020

      Wonderful recipe from 1984. Only problem: it asked for 1 1/2 Tablespoons chili powder. I used what I had on hand, which was Chipotle chile powder. It came out beyond hot hot hot, and we could barely eat it. We are not wimps when it comes to spicy food. I suspect I was supposed to use a chili powder blend, which also includes cumin, oregano, paprika and other seasonings. Be forewarned.

  • County Kerry kale

    • lauracerow on October 02, 2019

      This is a great way to cook kale. My husband dislikes kale, generally, but loves this. Great for fall with roasted chicken.

  • Unparalleled parsnip cream

    • Bloominanglophile on September 15, 2013

      I liked this dish (but hubby didn't). (1998)

  • Dorothy Shank's Amish corn fritters

    • Bloominanglophile on September 15, 2013

      These were very light, and I wondered if they might need more flour. I was not able to make them bigger than quarter-size, lest they fell apart when flipping them in the pan. (2003)

  • Polenta plus

    • Bloominanglophile on September 15, 2013

      I have made this polenta several times. It's not traditional, but it is delicious and would work well in a non-traditional menu (thinking farm-to-table, etc).

  • Sour-creamed corn

  • Hot wax bean chef's salad

  • Braised garlic and string beans

    • Bloominanglophile on September 15, 2013

      Next time I am to try this recipe, I am supposed to use roasted garlic cloves and fresh sage.

  • Turnip purée

    • kateiscoooking on November 21, 2020

      Friends gave us a bag of turnips. Not a vegetable that I've spent much time with. So, I turned to my trusty Bert Greene! This was fabulous. We mashed the turnips and potatoes with the butter rather than dirty the food processor. I sprinkled a bit of tangerine zest on top. I'll be buying turnips to make this one!

  • Corned beef and cabbage in horseradish cream

    • hibeez on March 24, 2020

      This is perhaps the best St Patrick's Day rendition of corned beef and cabbage! The different components are cooked not together, but separately using the stock from the boiled corned beef. The horseradish sauce is to die for! And I love the ironic element that this recipe is listed under "Cabbage" in BG's vegetable book. Superb!

  • Asparagus and spinach soup

    • kfinch on March 11, 2019

      So bright and delicious. Go light on the cloves and definitely have small dabs of sour cream (with each bite - oh my). A side of fresh French bread or toast is excellent.

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  • ISBN 10 0894806599
  • ISBN 13 9780894806599
  • Linked ISBNs
  • Published Jul 27 1993
  • Format Paperback
  • Page Count 432
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

From the nationally acclaimed chef and cooking teacher comes an outstanding treasury of incomparable vegetable recipes, served up with a conversational friendliness whose ingredients are culinary gossip, shopping wisdom, and old-fashioned stove-top logic.

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