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The Leafy Greens Cookbook: 100 Creative, Flavorful Recipes Starring Super-Healthy Kale, Chard, Spinach, Bok Choy, Collards and More! [Paperback]

Kathryn Anible

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Book Description

July 9 2013
The Leafy Greens Cookbook is packed with 100 easy-to-make recipes that will have you getting greens into every meal, including:
- Swiss Chard Breakfast Burrito
- Black Bean, Corn and Kale Salad
- Vegetable Egg Rolls
- Arugula and Tomato Pizza
- Spinach and Ricotta Stuffed Shells
- Stir-Fried Bok Choy with Beef
- Kale and Chicken Enchiladas
- Watercress and Salmon Coconut Curry
- Green Pumpkin Spice Smoothie
- Blueberry Bok Choy
With simple, mouthwatering ways to serve favorite greens like spinach and romaine, as well as new and exciting options like kale and chard, this book shows how eating ultra-nutritious leafy vegetables can be fun and delicious.
Packed with health-boosting vitamins, minerals and antioxidants, greens are becoming more popular than ever, and with this book, cooking them into delicious dishes is easier than ever. Serve collards with red beans and rice for a classic taste of the South. Top miso mustard greens with perfectly seared flank steak for an impressive entrée. Stuff spinach into a chicken breast wrapped with a slice of bacon to have even the pickiest eater asking for seconds.

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Product Details

  • Paperback: 130 pages
  • Publisher: Ulysses Press (July 9 2013)
  • Language: English
  • ISBN-10: 1612431771
  • ISBN-13: 978-1612431772
  • Product Dimensions: 23 x 16.6 x 0.8 cm
  • Shipping Weight: 204 g
  • Amazon Bestsellers Rank: #271,040 in Books (See Top 100 in Books)

Product Description

About the Author

Kathryn Anible graduated from Johnson and Wales University with a Bachelor's of Science in Culinary Nutrition. Before moving to NYC to become a personal chef, she was in the food service industry for nearly 15 years, including such jobs as the assistant director of food services for a hospital in Albany and the catering manager of a college in Boston. Both the green markets of her home, New York City, and the different flavors she finds on her world travels inspire the colorful, seasonal recipes that Kathryn cooks for her private clients. In addition to cooking, she also pursues food styling, writing and catering.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews on (beta) 4.8 out of 5 stars  12 reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars You could cook from this book every day for 3 months and never get bored July 23 2013
By Jorel - Published on
Favorite recipe so far:
Chard Panzanella - *awesome* includes a wee bit of agave nectar which really balances out the acidity of the dish nicely.

I do a lot of organic gardening and am always looking for new ways to incorporate more greens into my cooking and this book delivers! And don't be fooled by the title, it's by no means just a bunch of salad recipes.

I'm not a vegetarian but have been eating less and less meat over the last few years and this book has a great mix of vegetarian and meat dishes that all include some super healthy greens.

The other stand-out feature of this book is that it has an awesome mix of flavors and styles from different cuisines. I'm pretty sure you could cook from this book every day for 3 months and never get bored. It also does a good job of balancing the healthiness aspect with ingredients that deliver on flavor and recognizing that every so often it's OK to slap a little bacon on something :)

Now that I've had a chance to cook with it some I'm definitely planning on gifting a copy to a couple of my like-minded family members.
1 of 1 people found the following review helpful
5.0 out of 5 stars How to eat your greens! Aug. 29 2013
By Tara C. - Published on
I have been a vegetarian in the bountiful central coast of California for nearly 10 years now and I still overlooked the beautiful kale and chard and other random greens at the farmer's market, choosing only to buy my weekly broccoli, romaine, and spinach- mostly out of routine. This book gave me the motivation to buy those other greens and the way to make them tasty. Now, thanks to the Leafy Greens Cookbook, I know that if I do purchase the freshest in-season greens, I will have a great recipe waiting them at home. An added bonus is the recipe for saag paneer, one of my favorites that I can now make at home!
1 of 1 people found the following review helpful
5.0 out of 5 stars Greens Your Way!!! Aug. 17 2013
By D. Peavy - Published on
This is a great resource for Chefs (like myself) and those who simply need some guidance creating their own delicious meals that incorporate those nutrient-packed greens many are missing from their diets.

I have clients who struggle finding ways to incorporate greens in a creative way that doesn't resort to the stale side-salad and dressing tradition. This book does a great job providing user-friendly recipes that represent various cultures (Kimchi, African Peanut Stew) while also experimenting with cooking techniques and providing suggestions as to when these dishes are best served (Breakfast, Side-Dish, Winter, Summer, etc.)

The first recipes you should try upon receiving your copy: Arugula Hummus and Watercress/Potato Soup. MMMMMMMMMM MMMMMMMMMM DELICIOUS!!!
1 of 1 people found the following review helpful
5.0 out of 5 stars Wonderful Recipes!!! July 22 2013
By Frank Morris - Published on
Easy to follow .... Lots of variety. Love this book. After first digging into the recipes, I found more and more that I liked. Even foods I never thought to try before. I love eating greens but not always sure what to do with them. I also get stuck in the same old salad rut with little to no creativity. "Leafy Greens" keeps it fresh with just enough variety that I can keep using it pretty consistently.
Would make a great gift as well....

1 of 1 people found the following review helpful
5.0 out of 5 stars No experience, no problem July 22 2013
By Robert J Blaszak - Published on
This is a very easy to follow cookbook which opens the door to cooking I've never dealt with, leafy greens...
I've never been worried to try to smoke a 30 pound pork shoulder for 12 hours or cook a big pan of paella, but something about greens have always been intimidating. There seems to be mere moments during which you could go from raw vegetation and soggy sadness.

The recipes in here help to lift the veil of trepidation as you realize that the techniques aren't challenging. Kathryn curates a list of recipes that sneak in greens to enhance everyday foods. Kale shines as a snack, salted and roasted in the oven; as a side, sautéed with lemon and garlic; as an enhancement to breakfast burritos...

Once that's set, more complex, savory and spicy dishes await like Saag Paneer and African Stew... And then there's the shakes.
Turns out greens are more durable then you think... And who on earth doesn't like good food that cooks fast! Great book, highly recommended.

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