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!)
Nancy Dushkin
First of all, your photos are amazing (as are your recipes). My favorite green is kale. The recipe? Your curried chickpeas and kale recipe!! It doesn’t get much better than that in my book!
Jennifer Arent
I have always loved spinach – fresh salad, in soups, in dips…I’ve never eaten a preparation of spinach I didn’t love!
Nicole Belgarde
KALE! Our family fell in love with kale long ago. We eat it steamed with cashew sauce. That is the quick, go-to green for my busy family life!
Jenna Glasenberg
Kale is my absolute favorite. I either steam it and saute with sweet potatoes or I bake it into a quinoa cheese quiche!
Barbara
This week my favorite green is collards, because I have such an abundance of them in my green house. I am going to try to make a different recipe with collards each day. If I run out collards, then we will start on the kale. Yum.
Rita Skodyn
I love collard greens. I chiffonade them and then lightly saute them. I top th up with a bit of orange marmalade. It’s very yummy.
OrganicWineGirl
Curly kale — rinsed, and then heated briefly with just the water from the rinse, a tiny bit of vegetable broth, with shitake mushroom caps spread all around and an ear of corn alongside. Very colorful and delicious!
Liz
I plant a mesclun mix seed packet in my garden and it all grows like crazy. My favorite way to prepare them is: pick, put in my mouth, chew.
Carol
Kale is my favorite. One of our go to meals is kale (with the hard stems removed) massaged (not just tossed) with mashed avocado and lemon juice. Depending on my mood, I will top it with seeds, nuts, pressed crumbled tofu or beans.
Josiane
Your pictures are gorgeous! It looks like a wonderful book. What a fabulous way to inspire us to get all the greens we need!
These days, I’m completely obsessed with bok choy. I usually keep things very simple because I like enjoying it as straight as possible (this may change, but this is part of my current bok choy obsession!), so I simply steam it.
Werner
Arugula is my current passion…raw in sandwiches, wraps, and salads. But my favorite taste-bud bending experience is roasted chickpeas drizzled with pomegranate molasses on a bed of arugula! I’m a health education nurse working with patients to make nutritional changes. Your website is perfect for someone making the transition (and those of us already there). So informative, tasty and accessible recipes. Thank you!
Anne
My favorite leafy green is kale. (It’s too hard to choose a particular variety.) My favorite way to prepare kale is to harvest a big bowlful from the garden with my grandsons and then make massaged kale salad. (Kids LOVE this recipe!) Here is the recipe courtesy of the Seattle Tilth Children’s Garden…
http://seattletilth.org/learn/resources-1/massagedkalesalad
Mindy
Susan! I love collard greens. They are so delicious and fast prepared in the pressure cooker with some garlic, tomatoes and oregano.
Dina Anthony
I love putting dandelion greens in my salad. It kicks up the flavor a notch and fives it a nice slight bitterness to it. Very nice with a slightly sweet vinaigrette.
Monica Schiffer
Forgot about spinach sauteed with garlic. So many to choose from and not enough ideas to prepare them all. Would LOVE you book to help me navigate them all!
Molly
Lately I’ve become enamored of making my own kimchi and sauerkraut, so I’ll have to go with cabbage. In the summer it’s great by itself, chilled with a little bit of paprika sprinkled on top.
Nanette
My favorite leafy green is kale. I cut it up in small pieces and combine it with avocado, garlic, and lemon juice and massage away! Yum!
Marthie
I love Kale and making them into chips in the oven!! 🙂 So easy and yummy!
Gina Kuizema
I LOVE a dish called “Beans ‘n Greens”. I took a vegan health class, learned how to make that dish years ago, and have been making it ever since. Tomato sauce, onions, garlic, greens chopped, and cooked beans- any type-lentils etc. A staple in our home! And oh so easy and delish.
Lina
I come back to spinach for green smoothies all the time…!
Eileen
My first kale recipe is my favorite: Massaged Kale Salad by Aarti on Food Network. That is the only thing I make so looking for more recipes.
debbie
My favorite green has to be spinach. It is so versatile. It can be prepared in so many ways, but I like it incorporated into foods like mashed potatos or veggie lasagna! Hope I win. Thank you for the chance. LOVE your blog
Linda
My favorite leafy green vegetable is kale, and I love to saute it with garlic, onions, and olive oil.
Jennifer
My favorite is spinach! I like to blend it up with a couple dates, cashews, soy milk and frozen peaches–yummy.
shannon
We’ve been growing kale since the fall, so it’s of course become my go-to leafy green. One of my favorite ways to cook it–because it’s so easy–is to throw a can of crushed tomatoes, garlic, basil, oregano, and chopped kale together, simmer in a pot, and then serve over whole wheat pasta. So far, it doesn’t seem possible that we could get sick of this!
Nina L
My favorite green is baby bok choy. Just a quick saute of the whole leaves with fresh ginger and garlic, served with a hearty baked tofu is the best!
Sayward
Kale! All the way. Best in green smoothies, green juice, the raw kale salad with tahini dressing at Whole Foods, and sautéed with tamari, garlic, and ginger. Yums.
Cathy Lewis
Swiss chard with garlic, northern beans and balsamic vinegar. So incredibly easy and delish!
Marlene Haanpaa
I like onions, garlic, bell peppers cooked tender then add can of white beans & collard greens. I love the combined flavors!
Charlotte Mann
Collards. I love to make collard quiche.
Mardell
My husband and I have been eating fatfree vegan now for almost 2 years as a treatment for his heart disease (It has helped!!!). We always had eaten a healthy diet and I was known for my cooking. It was easy for me as I had the cooking scene down… then we changed our diet. I was really surpised how much my identity was wrapped up in my cooking and food production! The first few months were a tough transition as I formed the new habits and learned new tricks. Our tastes have changed so dramatically so that my foods are not as appealing to those accustomed to high fats, salt and sugar, but thats ok we are healthier and content. I am always still learning, so use your site very often for ideas and recipes.
My biggest struggle is sauces, as my husband likes everything swimming in something!!! Keeping at 10% fat allows only a little tofu and we use very few nuts so it is a challenge. I use lots of tomato based recipes. Any more recipes and ideas in the “sauce” catagory you can put out would be much appreciated.
We grow much of our own food here in Alaska. The greens are just beginning to come on so I would love a chance at this book on greens!
Gotta go pick some bok choy!
Keep up the great work!!!
Mardell
Azahara
So hard to choose!
I love Swiss chard with garlic served with potatoes and chickpeas or barley and black-eyed peas or …
If I won the book, I’d be at risk of eating it! Those photos make me drool!
ROBERTA GORDON
Spinach! Spinach! Spinach! I love it lightly sauted with mushrooms. I combine the mixture with oven-roasted canned tomatoes ( your recipe). I also add onions, zuchinni, yellow squash, red or orange bell pepper and lots and lots of garlic to the roasting dish. I complete the recipe by serving it over pasta or rice with fresh basil leaves, ground pepper and sea salt.
Ria
My favourite green monster is spinach 🙂 I usually buy a frozen pack of spinach, they sell them here already chopped, so, all that is left for me to do is defrost it, add boiling water, some tomatoes, some other green monsters and turmeric. Voila, my favourite, painless “fast food” 😀 If I take the package out the in the morning, by the time I am home it is already defrosted, so I just boil water and cut tomatoes. Takes about 5 min, tops.
Kevin W
Kale is my favourite. I like to saute it with apples and red onions then finish it in a quick braise of a fruity beer.
ornit
I never know what to do with leafy greens besides dressing them in a vinaigrette.
The only green my family eats is roasted cabbage . Strips of cabbage roasted with 2 tablespoons of olive oil and a sprinkle of kosher salt, roasted until soft and slightly browned. It’s sweet and delicious!
Alice Somerville
KALE – Savory Steamed kale
½ lb. fresh kale
2 large minced garlic cloves
1 Tbs. olive oil
½ cup chopped onions
1/3 cup water
1 cup or more chopped mushrooms or chopped eggplant
Salt to taste
Wash kale well. If leaves are small, do not chop. If leaves are larger, remove the most coarse part of stem and stack 6 – 8 leaves on top of one another. Cut crosswise into 1 inch strips. In saucepan, briefly sauté garlic in olive oil on medium. Add onions and sauté for 4 – 5 minutes until clear. Add water and kale and turn heat to medium-high . Cover and steam until tender (about 20 minutes.) Larger leaves need to be cooked longer, up to 60 minutes. Add salt to taste
YIELD: 2 cups
Note: May use collards, turnips or greens of your choice in place of kale.
Ashley A.
What a beautiful book! My favorite green at the moment is French Sorrel! I’m in love with it! My latest favorite way to prepare it is as a pesto… sorrel, walnuts, pistachios, onions, olive oil! Deeee-lish on pizza!
nona makhanya
I love spinach!
Elisabetta
It’s difficult to say but… Yeah, kale, kale, kale! Cooked with tomato, onions and rosemary. Wow! great giveway, I keep crossing my fingers cause this book is sooooo interesting!