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!)
Lavanga
I love chard or spinach – two favorite ways to prepare it is in a green rice pilaf or in dal with coconut milk and kalonji seeds.
Erin
Chard! I love making chard wraps, or blending them into green smoothies.
Heather
This looks like a beautiful book!
My favorite green is spinach, served raw in a salad with strawberries and a poppy seed dressing.
Amanda
This looks like an amazing, healthy cookbook! Both the photographs and illustrations are beautiful. I like to lightly saute Swiss chard, then add a sprinkle of chopped raw walnuts and dried cranberries. Delicious : )
Kristina
Kale is my favorite green and I like to sauté it with shallots and mushrooms. Also love to make kale smoothies and kale salads. Your photos are as always, beautiful.
thanks,
Kristina
Mindy
My new favorite is Kale soup!
Natalie
Baby collard greens-shredded and massaged with olive oil,garlic,smoked sundried tomatoes,salt,pepper&crushed red pepper.it’s a great side dish,wrap filling,topping for soups,baked potatoes or curries.it can also be sautéed for side dish
Julie
What a great book, I love leafy greens. Bright, beautiful rainbow Swiss chard is my favorite sauteed w/coconut oil, onions, and drizzled with red wine vinegar!
Greenconsciousness
Just had my favorite way today. Poverty Soup. Whatever leafy green is on hand is put into my veggie broth – ( you can use Knoors Veggie bullion) with a variety of green, red, and yellow peppers. Two cubes of veggie bullion to 4 to 6 cups water. Today it was a lettuce medley – yes – 4 different kinds of lettuce placed in broth until wilted with the different colored peppers. The lettuce was left over salad, seasoned with garlic , pepper and onion, which had been given a light dressing of Nayonaise . All those seasonings including the Nayonaise just enhanced the soup flavor. The peppers are cut into small squares and swell up and get soft in the broth. I also threw in a several large clumps of oregano leaves from the garden. Beautiful soup. Ate it all day. I added a little nutritional yeast to the bowl just before eating it. If I had a tomato or fresh corn cobs I would have added them but there were none in the house today. You can see why this soup has endless variations and is very full flavored and satisfying. All greens can be used.
Tammy
Spinach … I love to use it in casseroles, soups, salads, smoothies, and steamed. Yummy!!!!
Beth
Kale for the win! I love it blanched and mixed into my enchiladas. So good!
Theresa
My favorite green is bok choy. I’ll pretty much eat it any way it is served. My my favorite way to cook bok choy is stir fried with tamari, chinese mustard and sesame seeds.
Stewart Dixon
Greetings from New Zealand. I’d love to eat and enjoy greens more but I don’t because I suppose I just don’t have any great recipes for them! I guess that’s why I need to win a book. I believe kale is so great for ones health but how to prepare it to make it taste nice. I just don’t know. My favourite green is Miner’s Lettuce (Claytonia perfoliata). What a wonderful plant. It just self seeds from year to year and we just eat it. No need for recipes or cooking. Keep up the great work. All the best, Stewart D.
Cathy
I love parsely.I mince it up and put it on/in just everything. Everything. My especial favorite now is oven-roasted veggies w/ olive oil, take out and cool a few moments, then toss with tons of minced parsley. Mmmmm.
cynthia
I love raw kale in a salad with radishes, cucumbers, an Asian inspired dressing, and pumpkin seeds! YUM!
Kathy
My favorite green leafy vegetable is kale – love it with potatoes and mushrooms!
cheryl abbott
My favorite is hot and sour Kale. Made with canola oil garlic,,red pepper flakes dry mustard powder rice vinegar soy sauce and light brown sugar. It was a DrWeil .com recipe love it. Got us eating Kale more often now
Steph
Hi Susan,
My favourite leafy green vege is fresh spinach stir fried on the BBQ!! Yummo!!
Steph xx
Andrea F.
I just started E2L 9 days ago and have come to LOVE sauteed kale (although I don’t use oil!). Add some onions and garlic, and I’m in heaven!
Claire
Spinach enchiladas are the best! I could eat them three times a week.
Cathy Ponsano
I love to use kale in salads- it is my all time favorite use of greens. I include sliced almonds, cherry tomatoes, dried cranberries. Yum!
Stacey Bansch
My fave green is collards – long slow simmer with a little miso, garlic and onions.
Jane Riese
Looks like a great cookbook! Greens and beans are the mainstay of my diet. Here is a recipe for ‘Green Butter’ – something I always keep in the refrigerator next to the hummus.
Green Butter – ( from the Engine 2 Diet )
1 head of kale (any type)
1/2 cup water
1/2 cup walnuts
salt to taste
Remove tough kale stems and boil or steam kale until tender. Place kale, walnuts and some of the cooking water into a food processor and blend. Add salt to taste.
Spread on crackers, pita, bread or use as a dip.
Even my 2-year-old grandson prefers this to real butter.
Chris
I love massaged kale salads!
Lana Kelley
The first time this Yankee girl ever ate collards, they were young, tender and home-grown. I just braised them with a little olive oil and garlic, then poured them over hot polenta. Any slightly bitter green goes great with polenta’s smooth nutty corn flavor. Yum!
Nicole
I would love a copy of this book. My favourite leafy green is curly kale massaged with a creamy tahini dill dressing. Thanks for hosting this contest!
Emily
Massaged kale salad is my favorite greens preparation. The book looks great!
Megan
Hard to choose a fav, but if I had to, it would be kale. Or swiss chard. Chopped up and added to marinara sauce makes pasta so much better!
Lexi C.
I’m yet another kale lover snacking on the kale “chips.”
Ellen D.
Wow … no joke that kale is the new beef!
Kale makes a daily appearance in my breakfast smoothie but I also like it torn into small pieces, swimming in black bean soup. Now where did I get that idea? Oh, here on this blog!
kristin z
I love kale any and every way it’s prepared but if I had to pick 1 way it would be tossed with nutritional yeast and braggs and pepper and baked for a few minutes. YUM
Heather
I use Kale for alot of things, but my favorite would be Kale Chips : )
Jody
Swiss chard steamed with onion and garlic.
Erin Jeeter
I love them all but my go to green is spinich, sauteed with tofu and topped with salsa. Mmmmm!
Josie
My favorite Green Veggie, is Kale, We love it in salads, Soups & Juicing.
Nichole
I’m just one of many who are loving kale chips
Louise Placek
Kale and Red Chard. Yum. Saute them together (including the chopped red stems of the chard) in a little water with thin slices of garlic. When wilted and tender, add about two tablespoons of apple cider vinegar and a pinch of cayenne and salt. You could probably use lemon juice instead of the vinegar, but either way, the acid gives the greens a nice kick. Serve with a chickpea and brown rice combo flavored with garlic, pinch of salt, and smoked paprika.
Patti Strong
Swiss Chard! I am loving the rainbow chard right now, water sauteed with some onion & red pepper flakes, add a can of low sodium butter beans, a little spritz of Braggs amino’s or coconut amino’s & YUMM_O!
Mari
Spinach is my favorite leafy green vegetable — for breakfast (omelets), lunch salads (esp. spinach cranberry quinoa salad) and dinner (spinach paneer but with tofu).
Becky Ackerman
My favorite leafy green has always been spinach. My sisters did not like any vegetables so they would give me their spinach when Mom wasn’t looking :). My favorite way to cook spinach lately is in a veggie chow mien with tons of mushrooms (four cups of mixed) and bunches of baby spinach still crisp!
PS. The pictures and book look awesome.