Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More than 120 Delicious Recipes

by Mark Bittman

The handy, healthy reference and cookbook from the James Beard Award-winning author of How to Cook Everything—now with a new introduction. Kale and collards. Radicchio. Chinese cabbage. Swiss chard. Mustard greens. Broccoli raab. Arugula. Belgian endive. Greens are among our most delicious, nutritious, and versatile vegetables. All of us know we should be cooking with them, but few of us know how. In his classic Leafy Greens, bestselling author Mark Bittman shares what he knows about more than 30 common kinds of greens so you can start using them in satisfying salads, sides, and main courses every day. Bittman will help you learn where and when to purchase them, why they’re good for you, and how to cook them in more than 120 delicious, healthy ways. And with his easy-to-use A-to-Z format and single-page recipes, Leafy Greens packs as much information into one book as there are micro-nutrients in a bunch of kale. Try delicious recipes Chicken Salad with MesclunGingered CabbageCoconut Curry Soup with ChardRisotto with Arugula and ShrimpHamburgers with Spinach and ParmesanBaked Penne with Radicchio and GorgonzolaCorn and Kale Stew, and many more

Genres: Cookbooks, Cooking, Nonfiction, Food, Health, Reference

360 pages, Kindle Edition

First published June 1, 1995

About the author

MARK BITTMAN is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of New York Times on food policy and cooking, and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular NYT column, can be seen on the Cooking Channel. His most recent book, VB6, debuted at #1 on the New York Times bestseller list in its first week on sale.

Reviews

[Mike · Rating 4 out of 5]

I've known for a long time that I ought to be eating more leafy greens, but the ones I get from the fruit shop go off quickly, they're often bitter, and I didn't really know how to cook them for best results. Now that I've started a small garden, I can grow my own, and this thorough and informative book has encouraged me to plant more greens - since I now have more ideas on what to do with them, and more information about their nutritional properties.

Looking forward to trying some of the recipes with my own fresh produce (though you could certainly buy greens and cook them with the guidance in this book).

[Cat · Rating 4 out of 5]

Very useful. Especially if you don't know that much about green vegetables. Bittman covers a lot, in a rather slim volume. He lists all the greens, their taste and seasons. My one complaint is that Bittman is a bit of a food snob. We can't all grow our own greens, however much we might wish otherwise. Still a book I would not hesitate to recommend to any aspiring cook.

[Michele · Rating 4 out of 5]

I liked this book more for it's comprehensive overview of the different types of greens than for the recipes. It gives you a great reference for flavor and texture and best uses of the most common greens and cabbages.

[KathleenB · Rating 3 out of 5]

Some good info on substitutions but recipes seem pretty one note.

[Virginia Campbell · Rating 5 out of 5]

"Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes by Mark Bittman" is as much a tutorial as it is a cookbook, and that is a very good thing. Adding a variety of greens to your diet is an easy way to receive a nutritional boost. Understanding the flavors and cooking properties of the many varieties of greens is what elevates the level of eating enjoyment. I was born and raised in the South, and greens cooked with ham hocks are a cultural favorite food. My Gran used to cook up a "mess of cress", and she also "wilted" fresh garden lettuce with vinegary-sweet hot bacon grease dressing. My grandfather was a natural master gardener, grower of the best tomatoes on earth. I have never tasted any salads as good as the ones made from our own fresh garden lettuce, tomatoes, and green onions, drizzled with Mama's "secret recipe" salad dressing! Mark Bittman shares his great love of "the green stuff" in an interesting, engaging, charmingly illustrated guidebook that will tempt you into trying new greens-themed dishes. To tempt your taste buds: "Soup of Greens, Beans, and Rice"; "Thai Beef Salad with Boston Lettuce"; "Gingered Cabbage"; "Turnip Greens with Potatoes"; "Swiss Chard Pie"; and "Corned Beef and Cabbage". Thirty shades of green never looked so good!

Review Copy Gratis Wiley Books

[J Crossley · Rating 3 out of 5]

This is an overview of leafy greens.

[Doris]

Interesting read on various leafy greens