Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves
Format: PDF / Kindle (mobi) / ePub
Celebrated vegan and vegetarian cookbook author Nava Atlas serves up a comprehensive collection of scrumptious recipes, all featuring ultra-healthy, super-nutritious leafy greens.
Kale, collards, spinach, Asian greens, and many more leafy greens are a breeze to grow and prepare--and these 125 recipes showcase the most commonly used varieties in a wide selection of flavorful dishes. Nava's up-to-the-minute ideas range from using sturdy collard greens as wrappers for savory fillings to making luscious dips from arugula and watercress. There's even a section on green juices and smoothies that make it easier than ever to incorporate the most nutritious foods on earth into delicious everyday fare that everyone can enjoy.
pepper; sprinkle in the dill, if you’re using it, and serve at once. PREPARING TURNIPS OR RADISHES & THEIR GREENS Even though turnips and radishes usually don’t come with a huge bunch of greens, there are enough leaves on the plants to embellish the texture and flavor of the veggies when you cook them together. This basic preparation is perfect for those times when your turnips or radishes come with a nice bunch of greens attached to them. It doesn’t require exact quantities. Just grab what
Thinly slice the stems if you plan to use them; otherwise, discard them. Stem larger spinach leaves and chop coarsely; if you’re using baby spinach, use the leaves whole. Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes. Add the greens and stir in quickly to coat them with the oil. If you’re using spinach, cover and let it wilt for 30 seconds or so. If you’re using kale or
remaining oil. Add the garlic and sauté it over low heat until it just turns golden. Add the kale or chard and a small amount of water (just enough to keep the skillet moist); then cover and steam the mixture for 3 to 5 minutes, or until the greens have wilted down and are bright green and nearly tender. Add the spinach, cover, and steam for just a minute or two until the leaves have wilted down. Drizzle in the balsamic vinegar and stir quickly to coat the greens. Gently fold the polenta wedges
mesquite-flavored seasoning or liquid smoke, more or less to taste cup sliced sun-dried tomatoes (oil-cured or not, as desired) Salt and freshly ground pepper or cayenne to taste Heat the oil in a steep-sided skillet or stir-fry pan. Add the shallots, and sauté them over low heat until they’re translucent. Add the garlic and continue to sauté until both are golden. Add the potatoes and 1 cup water. Bring to a slow boil, then cover and simmer gently until the potatoes are tender, about 15
to a serving bowl. Keep covered until ready to serve. Serve at once as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days. CHAPTER 4 GREENS IN SOUPS & STEWS When it comes to using greens in soups and stews, there’s not much to the process other than to clean and cut the greens and stir them into the soup pot at the appropriate time. Still, a wide array of greens is showcased in these preparations, from the tender leafy greens of spring,