Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More than 120 Delicious Recipes

By Mark Bittman

Mark Bittman's convenient, fit consultant to greens—now again in print!

Mark Bittman is without doubt one of the nation's best-known and most generally revered nutrients writers. the writer of the mythical How to prepare dinner Everything and How to prepare dinner every little thing Vegetarian, he is a grasp of the paintings of easy, fit domestic cooking. during this new reissue of Leafy Greens, he describes and explains greater than 30 kinds of greens—from arugula to kale to wakame (a sea vegetable)—and bargains fit recipes for every eco-friendly alongside the best way. As one blogger celebrating the e-book lately placed it, "it demystifies vague vegetables and celebrates ignored ones."

You'll locate greater than one hundred twenty scrumptious anti-oxidant-packed recipes for salads, soups, stews, stir-fries, sautés, and extra, in addition to dietary details, suggestion on paying for and cooking vegetables, and which vegetables make reliable substitutes for each other.

  • Includes greater than a hundred and twenty savory recipes like sour vegetables with Bacon, Grilled Radicchio, and Risotto with Arugula and Shrimp
  • Features greater than sixty five illustrations that assist you quick establish forms of greens
  • Begins with a brand new advent by way of Mark Bittman

If you're keen on fit cooking or simply love vegetables, this is often your final resource for convenient info, tasty recipes, and clean meal principles.

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Different vegetables to take advantage of: Broccoli raab, collards, dandelion, mustard, turnips. Kale, Brazilian sort Makes four servings Time: quarter-hour It’s most sensible to take advantage of really small leaves for this dish, which chefs a long way too speedy to melt tricky stems. 11⁄2 kilos younger kale or collards three tablespoons olive or peanut oil Salt and freshly floor pepper to style 1⁄4 to 1⁄3 cup freshly squeezed lemon juice, or vinegar Wash the vegetables good, then dry them in a salad spinner and towel; no water should still stay at the leaves. approximately chop the vegetables. in the meantime, warmth a 12-inch skillet or wok over excessive warmth until eventually smoking. upload the oil to the skillet, enable sit down for a number of seconds, then toss within the vegetables. cook dinner over excessive warmth, stirring nearly continually, till they wilt, three to five mins. Season with salt and pepper and upload a few lemon juice or vinegar. flavor and alter the seasoning and serve instantly. different vegetables to exploit: Broccoli raab, chard, dandelions, collards, mustard, turnips; all could be fairly younger. Broccoli Raab, New Haven sort Makes 2 to four servings Time: 20 mins this is often how we do broccoli raab in New Haven, the place strong broccoli raab is usually popular. It’s a simple recipe, and probably the most vital during this ebook. 1 pound broccoli raab, washed and trimmed in keeping with the directions three tablespoons olive oil 1 tablespoon minced garlic 1⁄2 teaspoon purple pepper flakes, or to flavor Salt and freshly floor black pepper Lemon quarters bring to an end the cruel ends of the broccoli raab; if the stems are thicker than a pencil, use a paring knife to peel away the harsh coating. warmth a ten- or 12-inch non-stick skillet over medium-high warmth. upload the broccoli raab and the oil. conceal and cook dinner over medium warmth until eventually the broccoli raab starts off to wilt, four or five mins. eliminate the canopy, upload the garlic and pink pepper and sauté over medium-high warmth till the broccoli raab is sweet and soft yet nonetheless vivid eco-friendly, one other three to four mins. Season with salt and pepper; serve sizzling or at room temperature, with lemon. different vegetables to take advantage of: back, this can be one of the most dear recipes during this booklet. I’ve used it effectively (varying cooking instances in accordance with the tenderness of the golf green) with nearly each sour cooking eco-friendly during this ebook. attempt kale, collards, spinach, dandelions, turnips, mustard (closely regarding broccoli raab), Savoy or chinese language cabbage, or the rest you don’t recognize what to do with. Mustard vegetables with 5-Spice Powder Makes four servings Time: 20 mins Sharp mustard vegetables are the precise foil for the candy, unique style of 5-spice powder. you could serve this as a chief path with rice; upload a bit meat should you like. 11⁄2 kilos mustard vegetables, washed and trimmed in line with the instructions 2 tablespoons peanut oil Salt and freshly floor black pepper to flavor 1 teaspoon 5-spice powder 1⁄4 cup mirin (Japanese candy wine, on hand at Asian markets) or 1 tablespoon honey combined with 2 tablespoons hot water 2 tablespoons soy sauce combined with 2 tablespoons white wine or water 2 cloves garlic, minced 1 teaspoon sugar bring to a halt the cruel ends of the mustard; if the stems are thicker than a pencil, use a paring knife to peel away the harsh coating.

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