Great Greens: Fresh, Flavorful, and Innovative Recipes by Georgeanne Brennan

  • Braised kale with gratinéed potato croutons

    from Great Greens: Fresh, Flavorful, and Innovative Recipes Great Greens by Georgeanne Brennan

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: kale; potatoes; heavy cream; baguette bread; Parmesan cheese
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Notes about Recipes in this book

  • Belgian endive, carrot, and cilantro salad with sesame vinaigrette

    • wester on November 19, 2012

      The Belgian endive added a very welcome bit of bitterness to this classic combination. Will repeat.

  • Radicchio and parsley salad with lemon-garlic vinaigrette

    • wester on December 23, 2012

      Simple but very good. Made it with Belgian endives. Although I thought the amount of olive oil in the recipe was a bit over the top, it does need enough oil, and salt.

  • Classic Caesar salad

    • wester on September 25, 2018

      I did not choose to make this recipe of Caesar salad because the idea of adding a whole raw egg to the salad leaves and croutons and then "incorporating" it into the salad (as opposed to including it in the dressing) did not appeal to me.

  • Romaine, parsley, and celery salad with shaved Parmesan

    • wester on September 29, 2018

      A good basic salad. It keeps better than most green salads. I did not see the point of de-stringing the celery when I was going to shave it thin, so I didn't. Neither did I see the point of removing the celery from the salad bowl for the sole purpose of being able to put it on top of the salad.

  • Chard tart with salmon and bacon

    • amoule on April 04, 2015

      Spectacular presentation, excellent flavor. This was better than expected, and truly company-worthy. I can't eat gluten so I followed a recipe on Bob's Red Mill website for pie crust using their all-purpose, gluten-free flour. I blind baked it in a wide, shallow tart pan for 8 minutes at 400' but it really should have gone longer, maybe 10-12 minutes. I also cooked the salmon sous vide at 63 C for 15 minutes instead of by the recipe's method, because for me it's easier. I was worried it would get very overcooked while baking the tart, but it was fine. I highly recommend this recipe. pg. 102

  • Escarole and lemon risotto

    • amoule on February 08, 2014

      The first time I made this according to the instructions (but replaced water with veg stock) and it was very good but not great. The second time I used less lemon juice than is called for (and still used veg stock in place of water) and it was fantastic.

  • Juniper-brined pork chops smothered with braised kale

    • wester on February 17, 2011

      A nice idea, but still needs a lot of tweaking. Less salt, more juniper, more shallots. And how much is a bunch of kale?

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  • ISBN 10 0811839079
  • ISBN 13 9780811839075
  • Published May 29 2003
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

All it takes is a visit to the local grocery to see the abundant repertoire of greens available today. Great Greens is an inspirational guide to selecting and cooking with fresh greens. Including plenty of delicious salads but traveling far beyond, it's packed with recipes for using these vitamin-packed and versatile veggies in soups, starters, sides, and main dishes.


Temptations like Escarole and Lemon Risotto, and Beet and Mesclun Salad with Blood Oranges and Goat Cheese share the stage with updated classics like Shepherd's Pie with Three Greens and Iceberg Wedges with Blue Cheese Dressing. Great Greens lets cooks showcase the best produce available each season, such as Juniper-Brined Pork Chops Smothered with Braised Kale--perfect for a winter supper--or a summer treat like Skewered Lime and Ginger Prawns with Watercress, Mache, and Frisee.


Author Georgeanne Brennan includes plenty of her renowned culinary wisdom, plus a what's what guide to both classic and newly popular greens, from arugula to mache to cabbage. Lavish color photographs look good enough to eat, making Great Greens the handbook to the latest green revolution.

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