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!)
Jennifer D
Sautéed kale with black beans, brown rice and peanut sauce. Yumm!
Valerie
My new favorite is the Kale Waldorf Salad. The recipe is from Whole Foods, it’s a Health Starts Here recipe:
4 cups packed finely chopped raw kale, preferably dinosaur kale
1 large red apple, such as Fuji or Honeycrisp, chopped, divided
1 cup thinly sliced celery
1/2 cup walnuts, toasted and chopped, divided
1/4 cup plus 2 tablespoons raisins, divided
2 tablespoons Dijon mustard
2 tablespoons water, more if needed
1 tablespoon red wine vinegar
1/8 teaspoon sea salt
Place kale in a large bowl. Add half the apple to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Put remaining apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.
Carolyn Burnoski
I am just beginning my journey with various greens. I have used spinach though in salads and soups. I didn’t like kale until I used the dinosaur kale, which I use steamed and also in soups. Thanks for all your great recipes!!
Ana
Since a few weeks ago it has to be kale made into chips but before that baby spinach leaves in any salad
Pamela Molder
My favorite greens? How can I choose!
I love mixing spinach, dried cranberries, pecans, red onions with a rasberry vinegarete.
Chard sauteed with onions and garlic.
Dino kale sauteed with lots of garlic, add white beans and toss with pasta.
Chinese mustard greens steamed the tossed with rice wine vinegar and soy sauce…
Is it dinner time yet?
Love your recipes,
Pam
Scott Hamilton
Wow, what a pairing—Nava Atlas’ recipes with your photo. That’s one book I won’t want to get messed up in the kitchen! My favorite leafy green is baby bok choy, and I like it simple—just sauteed slowly with olive oil and a dash of sesame hot oil when it’s nearly done. The color is vibrant, as is the simple flavor!
Brenda
I love all greens, but I have to say arugula is probably at the top of my list. I like it raw, with a little white balsamic vinegar and some cherry tomatoes!
Kim
Can someone please tell me how I could unsubscribe from getting an email every time someone posts? I made the mistake of checking the box and have received several hundred emails! Yikes!!
Laura
Spinach. I enjoy it most in a lentil, spinach and millet soup
Judith Lautner
My favorite green is spinach, cooked by steaming quickly and then salted. Simple and yet so delish. Some runners-up: kale, bok choy, swiss chard.
Christen Eide
warmed baby bok choy under pinto beans
Johanna
My favorite leafy green is Collard Greens and my favorite way to eat them (it’s oh-so-simple) is to braise them in some water or veggie broth and eat them in tacos (corn tortillas!) with black bean and corn salsa. YUM.
Ashley
Amazing giveaway! I love all kinds of greens, but I really dig a good massaged kale salad, or sneaking it into my morning smoothies. 🙂
Cynthia Sarver
Red chard. Sauteed with peanut butter and tabasco and crushed pineapple (old Moosewood recipe) and served over couscous with crushed peanuts and scallions sprinkled on top.
Carri Martin
My favorite leafy green vegetable is Kale. My favorite way to fix it is to
wash thoroughly, remove center stem and roughly tear into large pieces.
Heat fry pan on medium heat, add several teaspoons of olive oil, add Kale and stir fry until wilted. Season with Tamari Sauce or Lemon Juice and Lemon rind and you’re in heaven!
Ruth
Kale!! Saute’d with Garlic!
ivy
swiss chard, sauted in butter
sara
I would have to say spinach because I eat it at least once a day! I love it in the morning in my smoothies, at lunch in salads, and at dinner tossed in or as a bed for virtually anything I’m having!
Li-Li
I love kale, especially when you bake them into crispy chips. Sprinkle some pepper and garlic powers on top, to make them even more irresistible. Love them!
Kirsten Walker
I’ve always been a big greens eater (mostly romaine as a child), my mom always thought I had been a rabbit in another life! Honestly, my favorite green is kale. I love it raw, usually just torn up in a salad with other greens (mustard greens are my 2nd favorite). I love the way it stands up to whatever you mix it with!
Thanks
Testarosa
Just one? That is so difficult! I like to keep it simple so my favorite is dino Kale, washed, stem removed and cut or torn into pieces. Place them, still dripping from their bath, into a large skillet and add just enough water to steam them until they are tender. Add sliced red onions, toasted pine nuts and dried cranberries. Allow them to work their magic in your mouth and enjoy them eyes wide open!
Thanks Susan, the photographs are beautiful. Can hardly wait to see the book in person!
Cathy Tippin
I love spinach! I invented a spicy/sweet morning tofu scramble that’s addicting. Crumble 1/3 block of extra-firm tofu into a non-stick fry pan. Then add 1 Tbls. low sodium soy sauce, 1/4 tsp. granulated garlic, 1/2 tsp. each of tumeric and brewers yeast. Then add 2 Tbls. medium spicy salsa. While that’s sauteing, grab a big handful of organic baby spinach and chop it up into 1/4 inch strips, then mix that in. You just want to barely wilt it, then turn the heat off and crumble a handful of tortilla chips in, and mix. Immediately put the scramble on a plate, and drizzle 1 Tbls. of maple syrup over, then give it a few shots of siracha. YUM!!!
sonja
I really need more greens in my life and this book looks amazing,bring in the kale!
kathi vance
Love swiss chard sauteed w/lemon and a little (very little!) seseme oil, then tossed with white cannelini beans.
Jessica
My favoire vegetable is swiss chard. I eat it raw, sauteed, in smoothies, it is so versatile!
carole van domelen
I would have to say that kale is probably my favorite green. I like the fact that it can be cooked, or eaten raw; Massaged Kale Salad is my new favorite-and it’s a knock-out with the vibrant green leaves. I usually add a little agave and mandarin orange segments, or currants and hazelnuts, or sundried tomatoes and pepitos….I could go on for hours!
This book looks amazing!!
Rachel Goski
I LOVE greens. If I don’t have them at *least* once a day, my body starts to crave them! I would love to have this book. My favorite is baby bok choy–sauteed with olive oil, capers and balsamic vinegar.
veganamericanprincess
Hi!!
My favorite green leafy vegetables are collard greens, My favorite way to prepare a collard green is to use it raw as a wrap for hummus, red onions, broccoli sprouts and chopped red cabbage.
Elise
I love to saute kale with garlic and shower it with lemon juice. I love my greens!
robin
i would love to win this book! my favorite green veggie is kale. i love it chopped up and steamed, served with quinoa and red kidney beans and apple ider vinegar sprinkled over it all. yum yum !
Nichole
My favorite green vegetable is kale. I like to lightly sauté it with tofu, mushrooms, and onions. I season it with sriracha sauce and liquid aminoes. I call it a vegan skillet and it is a huge hit with my family!
Jena Denitz
My favorite leafy green dish is a salad i make . Kale, baby spinich, currants,garbanzo beans and almond slivers mixed with balsamic viniger. so easy healthy, filling and crunchy!….Jena
Heather
I love greens so much and try to eat them everyday in some way or another but I do get in ruts so a book like this would be just perfect for me! One of my fave ways (and my lunch today) is to cook some quinoa in strong veggie broth while steaming kale. Chop the kale real small and add to cooked quinoa along with grated carrot and finely diced red pepper and a little braggs or soy sauce. Cover to let the flavors marry and veggies all heat up a bit and then enjoy! So simple and delicious and fat free too:)
Susan MacLaughlin
Your photos are gorgeous! What a beautiful book. I love ALL greens. It’s hard to choose a favorite. I like to steam kale for 15 minutes, then add grated carrots and steam for another 5 min. Nice combo of bitter-sweet, or agrodulce…
Kellee
Spinach in a green/ fruit smoothie
jenn d
Wild About Greens looks like a fantastic book – love your photos and really I partially judge all cookbooks I buy by the photos they have. My fave green at this point is KALE – am absolutely addicted at this point. Used to be bright lights chard (which grows like a weed in our backyard) but kale is substantial, really filling and also stands up for a few days as leftovers. Recent trip to Gather in Berkeley showed me yet another kale salad recipe – that one had kale, pine nuts, carrots and a fluffy grated hard italian cheese garnish.
Mary
My favorite is kale — chopped and sauteed with very little oil and some veggie broth. And garlic of course!
Peggy Harris
I can only pick one green leafy veggie? And prepared only one way? Hard question! But I adore kale, and the way I eat it most often is in a green smoothie, mixed with 1/2 frozen banana and a few frozen organic grapes, mixed up with some water and ice. Simple. I tell people it just tastes so CLEAN and pure.
Maryalice Little
Lots of minced, fresh parsley with some diced onion added to a vegan pancake mix for a vegetable pancake. I recently discovered that wild mustard greens – washed, chopped, and steamed – can be used in place of the parsley. I often eat these for breakfast.
Liz
Usually I’d say kale, but this summer I have a bounty of greens and I’m discovering some serious joy in Swiss and rainbow chard. Although – I’m also getting a huge kick out of eating “weed greens” this summer and my favorite of those is lamb’s quarter.
I love this blog and I feel bad that it took a contest to get me to comment – but thank you for all of the wonderful recipes you’ve provided for my family. We eat something from ffv every week!