Kale & Super Greens

In Kale & Super Greens, Viviane Bauquet Farre brings her culinary mastery of the leafy vegetable kingdom straight into your kitchen. There’s a recipe here for every occasion — casual weekday dinners, elegant dinner parties, and everything in between — with a focus on the “gourmet-yet-simple”: recipes that offer maximum flavor and refinement, but can be made easily at home. And, because kale and other leafy vegetables are available in grocery stores all year long, this truly is a cookbook for all seasons.

The book is divided into five chapters, and each of the first four chapters features recipes built around a certain type of leafy green. There’s kale, of course (Chapter 1), followed by Swiss chard and its close cousin, beet greens (Chapter 2). Then there’s the beautiful and familiar spinach, in both baby and mature varieties (Chapter 3). And let’s not forget all the others — like chicory, mustard greens, and even stinging nettle — that may not be as well known, but are just as delicious (Chapter 4). Finally, we have basic recipes — sauces, pizza dough, homemade cheeses, pickled shallots, infused oils — indispensable to any chef, that are used throughout the book (Chapter 5).

The recipes of Kale & Super Greens are fresh and modern, with beautiful photographs and over 30 instructional videos (yes, videos!) to help guide you through each step of the trickier recipes — all the way from prep to presentation. It’s a cooking class in every recipe!

In addition to her mastery of greens, Viviane is also an expert of the red, white, and bubbly! Wine pairings are included, to round out your presentation and enjoyment of each dish.

Even if it’s your first time working with some of these ingredients, fear not: between the photos, the lively and detailed descriptions, and the video demonstrations, you’ll be confidently braising kale and grilling escarole in no time.

So welcome to this master class in creative cooking with leafy veggies!