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The Leafy Greens Cookbook: 100 Creative, Flavorful Recipes Starring Super-Healthy Kale, Chard, Spinach, Bok Choy, Collards and More! Paperback – Jul 9 2013
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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.
Most Helpful Customer Reviews on Amazon.com (beta)
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.
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.
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!!!