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!)
amy
Kale Blueberry smoothie… 1 cup almond milk, 3-4 cups of kale, 1 bannana all pureed in the vitamix until a bright green smooth liquid, then mix in 2-3 cups of frozen blueberries! Yummy!
Carol Goans
Love kale in my smoothies….but good old Southern collards are my fave 🙂
Kathleen @ KatsHealthCorner
Kale is my favorite — I love using it in smoothies! 🙂
Heather
Kale is my favorite leafy green! I love it lightly steamed with Braggs and sautéed mushrooms.
Xox
Lorri
Well I said my first love, Kale, on Facebook. Here I will claim my second green love and thats mache’. Almost impossible to find. I am beginning to think I will have to grow it. As a gardener and CSA member I am thrilled to see a cookbook devoted to greens.
Ashley Sheldon
Kale chips 🙂
Lauren
I’m a simple girl. Spinach is my favorite green. I love spinach and strawberry salads in the early summer, especially when both are fresh from my garden and the farmer’s market. A little bit of balsamic, poppy seeds, and maybe pepper and lemon juice is all you need to top it if the strawberries and spinach are good.
Lisa Holton
Wow, cool! My favorite leafy green vegetable is arugula! I love its peppery taste. Been reading your blog for years, and making tons of your wonderful recipes. 🙂
Laura DeVries
My new favorite green is beet greens, which I was turned on to by the local farmers market vendor …. on the same day I buy the beets I use the greens: small leaves I use in salad and larger leaves sauteed with just a little onion, garlic and mushrooms, sometimes with a sprinkling of cashews … absolutely fresh and delicious. Actually, though, I don’t think there is a green I DON’T like!
Carolyn
Spinach in lentil soup. I have made a version of the lentil soup in Deborah Madison’s “Vegetarian Cooking for Everyone” for years and even though I look online for new twists from time to time, I always go back to hers as my stating point.
Marge Evans
peppery arugula is a favorite….love it in salad and pasta
claudia s
brussel sprouts in a stir fry 🙂
Judi
Love kale coked in organic olive oil and garlic until soft and silky, then use it to top my whole grain spelt and sunflower bread bruschetta. With a nice glass of wine and a salad!!!
Debra
I love Tuscan Kale and I shred it and put it in soups stews, I steam it, I fry it up with onion and some pepper. I also love Nava Atlas. I have 2 of her other books and use them all the time. I would love to have seen more of your photo’s in Vegan Celebration though, they make me drool:)
tofucute
Steamed spinach sprinkled with gomashio.
Rebecca
I love preparing kale sauteed in a peanut sauce!! MM so good
Sharon
Chard, sliced thinly and served under a bed of black eyed peas. Topped with green onions and baked sweet potato slices. And I add a dash of tabasco.
Thea Barbat0
I would say spinach is my favorite green – love it in all kinds of salads! But I also like kale chips as well!
Laura
I love a massaged kale salad; olive oil, red pepper flakes, and toasted pine nuts.
Joanne M
Kale every day. Really! I put in in my smoothie or juice in the morning. I love many variations of kale chips. Sauteed or steamed kale with or without seasonings and garlic–I could go on and on…
Erica
my favorite is kale. I like to massage it with a little lemon juice and saute it with a little olive oil, salt and pepper.
Lydia Huston
My favorite greens are kale and I just love to steam them until they’re just slightly wilted, toss with ripe, organic mango chunks and toasted pecan halves and drizzle with aged balsamic vinegar. YUM!!!!!
Karen W.
My favorite green is a toss up between kale and chard, but I have to go with kale for its heartiness. My favorite way to use it is in soups but it also makes an excellent filling for calzones, on pizza, or in pasta.
susan
My favorite leafy green is kale and I make Kimberly Synder’s Dharma’s kale salad almost every night, with lemon juice, toasted pine nuts and nutritional yeast-delicious!
Stephanie Moore
125 recipes for greens? Really? I just tasted arugula for the first time last week and acquired a taste(true love) for kale over the past few years. This book was made for me and I NEEEEd It! Thanks in advance.
Leslie Thomas
My favorite leafy green is cilantro. I love making a no-oil no-cheese pesto from it. Fantastic flavor. There is so much more to cilantro than just gracing some guacamole.
Lynnette
Romain lately. But I LOVE cilantro. Great with black beans and rice. Also in a salad and in pineapple salsa
fran baldus
I grow many leafy greens and would love to learn more about terrific recipes for them. I like to stir-fry kale with lots of other veggies and put a peanut sauce on.
sharanya
I love making Amaranth leaves with lentils.add cumin,blkpepper and coconut ground to it.
Rachel
Kale, in lentil soup!
Stef
The photos are gorgeous! Big congrats Susan. One of my favorite greens is kale. I love it dehydrated into chips, as well as sauteed with garlic and vinegar. Yum. 🙂
Stephanie Moore
125 recipes for greens? Really? I just tasted arugula for the first time last week and acquired a taste(true love) for kale over the past few years. This book was made for me and I NEEEEd It! Thanks in advance.Tip: Marinate Kale in the fridge for 10-15 minutes with Tahini,2 garlic cloves,fresh lemon juice,nutritional yeast and olive oil. Yummy 🙂
Chris
I’ll answer for my 4 year old son here: his favorite way to eat greens is the spinach we put in his waffles. We’re sneaky that way!
Olivia Carter
Being from the south, I hated greens when I was a kid. I thought all greens cooked all day long with lard or bacon fat. Eww. Now that I cook for myself: Collards: blanched then sauteed in garlic and olive oil. Yum.
Cindy Read
My favorite leafy green is kale. I use it every morning in my smoothie with almond milk, banana, ground flax seed & vegan protein powder. Yum!!
Tracey
Hi Susan! I’ve been enjoying your blog off-and-on for quite a while now as I’ve toyed with the idea of becoming vegan. Our family has been vegetarian for 14 years, but we’ve never been completely convinced that cutting out the dairy and eggs would be a healthy decision. However, my husband and I both had our “numbers” checked last month and we discovered we’ve both developed high LDL cholesterol. That was the incentive we needed. We’re only 1 week into the Engine 2 diet, but we are both finally convinced low fat veganism is the way to go. I look forward to spending more time on your blog!
FAVORITE LEAFY GREEN VEGGIE IS…..wait for it……KALE!! Doesn’t everyone love kale once they try it? The easiest way to be sure we all get a good serving in us is to start the day with a kale smoothie. Just whiz it up in the Vitamix with two frozen bananas, a scoop of chia seeds, two tablespoons each of wheat germ, ground flax, and maple syrup, and pour in some chilled vanilla almond milk. Delicious!
Cheryl
My favorite leafy green is kale. My two favorite ways to prepare are:
1. In a green smoothie every morning, with Italian parsley, chia seeds, pear, avocado, and ginger.
2. In my standard pea soup recipe. I add almost a full bunch of kale in the last 15 minutes, and then I puree the whole thing. It adds super nutrition and super green color to a really delicious soup!
kim brookhouse
Susan, I won’t be eligible for this give away, because I have not yet found my favorite green…. I am very new to this way of life, and just wanted to drop a note to say thank you for sharing your experiences and advice….it is very helpful and much appreciated…
kim
Bethany
I love kale and I like to massage it with a miso-tahini dressing.
Ann Hough
Wild edible chips – This is an incredible recipe for wild edible greens or kale, collard leaves or chard. They are really easy to make in a dehydrator. For a couple of bunches of de-stemmed nettles, (or any other green) add 2 T olive oil, 3 T Braggs Amino Acids, and a sprinkle of garlic powder. Mix well and massage with your hands. Then sprinkle on 1/2 a cup of nutritional yeast and mix with tongs, making sure all leaves are covered in yeast. Place leaves on dehydrator trays for 4-5 hours at 115 degrees. They should be crispy when ready. We also use mallow and mustard leaves in the mix. When the wild edible green season is over you can make the same recipe using kale, collards, brocolli, pea or cauliflower leaves. Enjoy!
Darlene
My husband & I make kale sandwiches. Steam the kale, squeeze lemon juice, & slice extremely thin middle slices of lemon over kale. Toast dark whole grain bread slices, spread humus generously over toast then pile on the kale w/lemon slices. DELICIOUS!!!! We would love, love, love to win the cookbook!!!!!