Thank you for the overwhelming response to this giveaway! A winner has been chosen–scroll down to the end of the post for details.
Instead of one recipe today, how about an entire book? Because I took the photos for Wild About Greens, Nava Atlas’ brilliant new cookbook, her editor was kind enough to send me several copies, and I would like to pass two of those books on to a couple of my faithful readers. So look below for details on how you can enter to win.
But first, some photos of the book:
When you take photos for a book, you never know how they’ll look; the designers crop them to fit their layout and design and sometimes even flip them so that they are mirror images of the way you actually shot them. The designers of Wild About Greens did a fantastic job of editing my photos, making them look better than I ever expected.
My photos are in a color insert in the middle of the book, but Nava’s lovely illustrations grace almost every page. One of my favorite sections is the introduction to leafy greens which gives information on 18 different types of greens.
But my very favorite page? That would have to be the title page!
For more information about the book, as well as the recipe for Nava’s Three Potato Salad with Arugula, see my earlier post.
If you would like a chance to win your own copy of Wild About Greens, all you have to do is leave a comment below telling me your favorite leafy green vegetable and how you like to prepare it. The contest will close at noon Central time on Wednesday, June 20, when I will pick a winner at random. Check back here to see if you’ve won. But wait! For a second chance to win, check my Facebook page, where I’m running a second contest simultaneously. Leave a comment on the Wild About Greens post there, and I’ll select a winner at random from those entries, too.
Update: The contest is now over. The winning comment, selected by Random.org, is number 425, by Sheila, who wrote, “I love baby bok choy stir ‘fried’ with veggie broth with shiitake mushrooms and other veggies over brown rice. Sometimes I thicken the sauce with a corn starch slurry for a thicker coating over my rice.” Congratulations, Sheila! Baby bok choy is one of my favorites, too.
Thank you for all your comments, especially for the cooking suggestions. I could cook greens all year using your ideas!
If you entered in the Facebook giveaway, be sure to check my Facebook page for the winner.
Thank you!
(This post contains Amazon affiliate links. When you buy something through them, a few pennies on each dollar goes to support my work on this site. Thank you!)
Mbb
sauteed spinach! with lemon.
Frankie Fox
Listing a favorite green is difficult… our family loves them all. Your Bok Choy photo in the new book reminds me of (1) sauteed Bok Choy with scrambled eggs & Chorizo, (2) Bok Choy stir fried with shrimp, & (3) Bok Choy roasted with Parmigiano Reggiano sprinkled heavily on top. We love small Bok Choy fresh from the Farmer’s Market!
Sharyn
I love lots of different greens. However, every morning for breakfast I have either chard or spinach in my scramble.
Jenny
I am still a spinach girl…trying to love Kale. I definitely need your book to help figure that one out!
Roberta
My favorite leafy green dish: Broccoli & Baby Bok Choy
Briefly sauté minced ginger and cumin seed in a little coconut oil. Stir in Broccoli florets and slowly sauté for 5-7 minutes. Then add Bok Choy leaves and stems and cook a little longer until done (al dente). Serve with brown rice and umeboshi paste.
Marvin Israel
Spinach is my choice and I like it in a lasagna recipe which also has roasted cauliflower, tofu and olives in it.
Amy
I love kale! I sauté it with a little oil or blanch it and out it on pizza.
Ekaterina
I like spinach! My favourite meal with it is an African meal ‘mchicha wanazi’ – spinach cooked with peanuts, coconut milk, chili and onions. Delicious.
Laura Wood
Spinach! Because I can pop them everywhere, especially in my morning smoothie!
David
Hi Susan – I’ve been a fat free vegan for about two weeks and have been desperate for some excellent new recipes to add to my new eat style. The Google sent me to you and I’ve had great fun reading your blog and recipe’s.
My Favorite greens recipe is to make potato and kale taco’s.
I make a salsa from canned tomato, yellow onion, fresh crushed garlic and louisiana style hot sauce (Tabasco, Tapatio, etc.). I par boil cut up potato’s cool then dry them. put in a roasting pan and spray with a light oil – then broil till brown and crisp on the outside. Combine with sauteed kale in a tortilla or wrap of your choice with a little sprinkle of some salty cheesy flavored thing. It is good eating from a Tex-Mex point of view.
I’d love to have the Greens cookbook – I need the help!
Cheers, David
Tina
I love kale, made into crispy kale chips. Addicting!
Laurel
You’re going to laugh at this. I love to take raw spinach, a couple of cloves of garlic, salt, and red pepper, blend them up. Then heat in a skillet served with fresh squeezed lemon or lime. It is so simple and so good.
Julia
I love to stir fry spinach simply, with just a little cumin, curry powder, garlic, and salt! (Givin’ it a little Indian kick, Omega 3’s, antioxidants and protein included! Not to mention the recent studies that say these spices boost digestion and reduce risk of cancer and Alzheimer’s!)
Jessica
It’s a tie between spinach and kale. Spinach I like as a salad or wrapped in a sun-dried tomato and basil tortilla. Kale is wonderful in sweet potato dal.
Dedra
Kale, steamed and tossed with soy sauce and sesame seeds.
Alice Dilts
Here’s the recipe for the soup we like using Kale
Coconut Kale Yam Soup
In a soup pot, saute one chopped large onion and three minced garlic cloves 3T oil.
When onion is translucent, add ½ T ginger, 1/2 T thyme, 1/8 tsp cayenne, 1/4 tsp nutmeg, 1/2 tsp allspice and 1/2 tsp cinnamon. Stir till onion is coated with spices.
Add
3 cups shredded kale (no stems)
2 cups diced sweet potato
2 cups diced butternut squash
(or all sweet potato or all squash if that’s what’s available)
Stir to coat with spices.
Add
2 14.5 oz can diced tomatoes
4 cups vegetable broth
4 oz coconut milk
2 cups cooked white bean
salt and pepper to taste
Stir well and simmer until squash and potatoes are tender.
Bethany
How can I choose just one!? Green smoothies with spinach, kale, or collards; baby arugula salads; just big handfuls straight from the container…I love greens!
Kristi
It’s a toss up… either home-made kale chips with garlic or sauteed rainbow chard in a cold couscous salad. Yum!!
Connie
Bok choy with garlic and ginger simple but tasty
Jackie
Kale chips! Mmmmm! 🙂
Debbie G
I started making kale chips long before there was a kale chip craze!
When I would offer them to friends, they would ask why anyone would want to eat “cow chips”
I LOVE my precious green leafies and would love to learn new ways to prepare them! Who knows…maybe I could convince some of my green phobic friends to try something other than my “cow chips”
Kelly Brietzke
Spinach is my all-time fave! I love it raw and cooked equally! But sauteed in white wine with onion, garlic and pine nuts – YUMMY!
doemora
my favorite leafy green is butter lettuce followed by spinach. growing up spinach was always serviced boiled- not appealing to me. i now enjoy it in a number of recipes, none of which calls for boiling!
jkvetter
Susan, my favorite green is kale! It is so versatile! I like to prepare it raw, with just a little bit of olive oil, celtic salt, lemon juice and granny smith apple. Massage it just a little and it softens up into deliciousness! I also like to juice it with other green veggies like, cucumber, baby bok choy, celery, zucchini, granny smith apple and lemon. Oh my! So many things I do with kale. I also love your curried kale and chick pea dish!
Would love the book!
JackieV
Renee
Kale! I like to eat it raw, throw it in a vegan potato salad or mix lemon juice, evoo and a little salt for a lunch salad…Or I’ll saute it and add it to some spaghetti or make some tasty kale chips! Yay for Kale!
Susan Italo
It’s already summer-hot here, so I’m chugging my all green (no fruit) smoothie. The recipe: 1/2 avocado, 1/2 peeled cuke, juice of one lemon, greens (I used chard and kale). It was good, but got better when I added an over ripe pear!
Jennifer
Collard greens, number one source of calcium and you can pile a whole bunch in a green smoothie and hardly even taste it!
DOUG
MASSAGED RAW KALE WITH CARROTS RAISINS BLOOD ORANGE VINEGAR AND MANDARIN ORANGES
Kirsten
Hi Susan: My favorite would have to be collards, cooked with some blackeye peas, onions, garlic, tomatoes, and chipotle peppers for some kick. I’m a longtime fan; keep up the good work!
Kim
My fave has to be Kale. We love it steamed with potatoes & mashed together, like Colcannon. Also in green smoothies.
sandy
My fav is baby spinach & I esp love it in smoothies 🙂
Mitzi
I like kale a lot, but I have moved to rural MS, where it does not seem to be common. I can steam-braise any green with onions and portobello mushrooms, with a bit of balsamic vinegar or low sodium soy sauce, for a very good side dish. I also like greens in soups and salads.
Leilani
Favorite leafy green recipe? Kale with wild rice and cashew cream! Sooooo yummy! Also baby spinach shakes. So yummy with coconut milk and bananas.
Tiina
Kale, Kale. Kale chips are the best!
minibaker
My latest favourite vegetable is the Chinese pak choy. A friend shared with me the simple and quick way to cook it. Wash and cut the vege into bite size pieces two to three inches in width. Layer them all (I usually put the harder stems below) at the base of a corningware (if too much, I use a non stick frying pan).WITHOUT adding any water, cover the pan and cook under low flame.when half cooked, top with thinly slice pork slices eg sukiyaki slices(with a little fat so it won’t be so dry when cooked!) Continue to cover and cook until gene and pork slices are cooked. I like to toss a little towards the end so the flavor of the pork will be mixed with the vege.remove from flame and add a good quality soya sauce such as kikkoman, to taste. May add a dash of pepper.I was toying another day to add in some toasted sesame seeds!
Diana J
I’ve got a new favorite. There have been some very hot mustard greens at the farmers market than singe my nose hairs. I love that wasabi-like experience, and I really only get it when I eat them raw as cooking dampens the heat.
Dianna
My favorite leafy green is kale! I like it best prepared sauteed lightly in olive oil with sesame seeds, black pepper, a dash or two of cayenne pepper and some fresh squeezed lemon juice, yum! Or baked with some salt and pepper into kale chips is another option too.
B Walker
I love the mix of Collards, Kale, and Mustard greens cooked in a big pot with onion, garlic, carrots, some veggie broth, red pepper and liquid smoke. When it’s tender, I add some balsamic vinegar, Yum!! This is my go to comfort green dish. It would be great to try out some new dishes with my fav greens.
Risa Mae Mandell
My favorite leafy green vegetable is kale – hmmm, I hope it’s leafy enough to be considered, leafy. I had to develop a taste it and now I love it – either raw (massage to bring out the full flavor) or steamed with a garlicky tahini dressing, which Whole Foods sells as Zesty Tahini and which can be easily made with a few simple and nourishing ingredients such as tahini, Bragg’s apple cider vinegar, Bragg’s liquid aminos, nutritional yeast and garlic, preferably lots of garlic and additional seasoning added to taste, as desired. Enjoy!
Alyson
My fave green for the summer would probably be arugula, as I never get tired of it in a refreshing and cool salad. If I had this book I would relish the challenge of finding a green that I liked even more!