From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day.
For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" category
Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category
Louis, a Food & Wine Best New Chef and chef and owner of restaurants in Portland, Ore., and Los Angeles, and Squires, a winner of the M.F.K. Fisher Award for food writing, have written a comprehensive guide to over 40 varieties of leafy greens. The authors include helpful tips on how to choose, clean, and store the greens, along with often surprising nutritional information (for example, chrysanthemum leaves have more potassium per serving than a banana). The inspiring and unusual recipes make this book a great addition to anyone's cookbook library. There are simple salads with complex flavors, such as mustard greens, aged gouda, and cashews, and carnivore-friendly main dishes that include chicken and pork belly paella with watercress and Yemeni braised beef short ribs with nettles. Cultures are mashed together in some of the recipes, with promising results: miso straciatella soup and an Italian-style kimchi made with Swiss chard both marry the flavors of Asia and Italy in a way that would make Marco Polo proud. Even a straightforward-sounding recipe such as Swiss chard frittata is bumped up to the next level with the addition of cr me fra che, pancetta, and kimchi. For the CSA-produce subscribers and enthusiastic farmers market shoppers who find themselves staring cluelessly at piles of unknown greens each week, Louis and Squires's book is a boon.