Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves

First off, this cookbook is downright gorgeous, just from the perspective of the book itself. The dustjacket is a nicely textured paper, as are the pages within the book itself. If you are someone who enjoys READING cookbooks, as well as using them, you'll love the aesthetics of this book. Most pages are illustrated with a pen and ink drawing of a leafy green. The full page photographs included (by the very talented food photographer Susan Voisin) are gorgeous. I wish there were more than the 8 that are included!!In terms of function, this is a most useful book. Got a green that you've never heard of before? The first section of the book includes a description of just about every green under the sun, describing what it looks like, a pen and ink drawing of the green, a description of its taste, whether it is a green that is good raw or is better cooked, and a list of all the recipes in the book that include that green.She talks about how to preserve greens if your garden or CSA is loading you up with more greens than you can handle at one time. She has an overview section describing the different preparation techniques for greens (steaming, wilting, sauteing, blanching, braising).The recipes are divided into 5 chapters: Basic Preparations; Greens with Beans, Grains, Pasta, and Other Vegetables; Salads, Dressings, and Dips; Greens in Soups and Stews; and Green Juices and Smoothies.I pretty much love greens in any way, shape, or form, but I've heard other folks who are not big leafy green eaters say that the recipes in this book made them realize that with the right recipes, any green is delicious. Nava has done a very innovative way of bringing complimentary flavors that balance with a green's taste. For example, with the rather strong, sharp flavor of mustard greens, Nava has a recipe that balances that with sweet onions and fruit. Sounds like a weird combination, but it works!! Another recipes pairs mustard greens with flavors of an Asian theme: mustard, garlic, sherry, shallots and soy sauce.If you love greens, don't love them but think you should be eating them, or just love collecting and reading cookbooks, this new book by Nava will become one of your frequently used cookbooks!!

A confession- I'm not vegan. I'm not vegetarian, not even close. A lot of vegan and vegetarian cookbook don't appeal to me because every other recipe has tofu, tofu dog, seiten, whatever. Not that I have anything against tofu, but I want a book about vegetables. I've seen this cookbook online, thought about it, but always hesitated.However, I want to increase our consumption of leafy greens. There are all these beautiful looking bunches of things at Whole foods and I have no idea what to do with them.Recently another book of leafy greens came out and I have been a little burned lately getting cook books without looking at them first, so I went to a store to check out the leafy greens book. Turns out I didn't want it, turns out they had this one too, and as I was leafing (haha(through this book, I realized it is excellent.)I came home, put in a Amazon order, and I am in love. The garlicky potatoes and kale with olives is fabulous. Braised bok choy, beyond easy. There are tofu recipes in the book, wonderful recipes. There is even one with fake sausage, don't tell anyone but I used a real link and it was delicious!There aren't a lot of pictures, what few there are show the beauty and versatility of greens. The recipes are laid out in an easy to follow manner, none that I've seen or tried are terribly complicated and the ingredients are easy to find. This book truly has made me and my family Wild about Greens.

I have finally found a cookbook that is teaching me what to do with all of those beautiful green plants I love to look at but had no idea what to do with. I come from a background where "greens" meant canned spinach doused with vinegar, which I hated as a little kid - I remember being sent to my room for refusing to eat them. I am always coming across recommendations to eat super nutritious foods like Kale and Watercress, which I will buy and then forget about until I find their black, flaccid bodies in the back of the bottom shelf in my refrigerator. And I'm a vegan, lol. So, this book has set me free! I can experiment with all varieties of fresh greens now, and look forward to eating them. I am no longer intimidated by Asian greens or Escarole. Ms Atlas has written a book that explains how to freeze, dehydrate, buy, and prepare Mizuna, Bok Choy, Mustard Greens, Dandelion Greens, Kale, Chard, and other goodies. Her recipes are easy to follow, usually call for few ingredients that are easy to find, and although the cookbook doesn't provide pictures along with each recipe, there are some full color pages in the middle of the book showing some of the prepared recipes, and there are some really lovely drawings of the greens throughout the book. Highly recommended for anyone who wants to add more nutritious foods to their diet, anyone who longs to try those exotic looking fresh greens at the grocery store or farmer's market, people who enjoy preparing fresh foods, and those who aren't Julia Child in the kitchen.

This book is a wealth of recipes about greens. I had been looking for new ideas to include lots of greens on a daily basis and this is it. I am happy!

Lots of wonderful, easy ,tasty recipes to keep me eating greens for a long time. The Italian style kale soup is my favourite.

Great