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!)
Jackie
Kale! I just love it, and my current favorite is your recipe Curried Chickpeas and Kale. Have made it twice in the last week. Thanks for your great recipes, photos, and information!
Christina
I LOVE greens, but I suppose my current fav would be dinosaur kale. It seems more versatile than regular kale, and it’s great in salads or stir frys. Generally, I cook it pretty simple. Steamed with a minimal amount of water, a dash of Himalayan salt, and a few squeezes of lemon juice. Simple and healthy! Sometimes I add a little baby spinach at the very end of cooking to add a little depth in texture.
Elizabeth
Does cilantro count?
Emily
Kale! I like to saute it up with olive oil (or veg broth), garlic, onion and Bragg’s. Simple and YUM!!
Yvonne Andreasen
I love fresh mustard green. Just sauteed in a little coconut oil and fresh garlic. Yummy!
Kelly
Steamed kale with sea salt. Yum!
Mary Ellis
Let’s talk about Bok Choy.
I used it in a recipe a few months ago and the results were so overwhelmingly wonderful that I buy it every week now and use it in different recipes. Besides being a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants, you can use it in virtually any recipe that might call for spinach or kale. AND, unlike spinach and kale which wilt, bok choy keeps a satisfying crunch in every bite. Also delicious raw in any type of green salad.
Jeanne
I don’t know if artichokes are considered “leafy”, but they are definitely my favorite, and I like them cut in half and grilled until they are kind of carmelized with a balsamic glaze.
Grethen
Iceberg lettuce – just kidding! I love kale to pieces, although arugula is a very close second.
Shelby
I absolutely love Swiss chard – I had thought kale was my weakness as a leafy green (and after depleting my store’s spinach section), but after realizing the chard was something I hadn’t looked at – or tasted, rather – yet, I gave it a shot on my skillet with an egg for breakfast one morning. I was hooked. It has such a delicious, “warm” and toasted taste to it, smooth and elegant. Maybe it was the garlic or tsp of olive oil I threw in, maybe it was the basil and chopped onions, I’m not entirely sure. But I do know that I’d like to see it on more menus so I can get my fill! I’ll be satisfied with ordering spinach and kale when I’m out of the house for now.
Jen
Collard greens. I just like to add them to soup. They keep their shape and can almost be noodle like. Tossing greens into soup is such an easy way to eat them!
Kaycee Bassett
I love kale for making smoothing and kale chips! I also love spinach for smoothies and strawberry, orange, ginger salads. Delicious!
Jessica Lampard
Beet Tops!! Sauteed with Ponzu, ginger, garlic and onions. Yummm
Kim Narvaez
I like Bok Choy and Kale
I am not much of a cook yet. But I like to make the recipe from Fuhrmans site.
Musrooms, Garlic cloves, tomato and green pepper sauteed.
Add kale and bok choy at the end to wilt.
Yummy.. I would love to have your book to learn more.
K.
My favorite green is Swiss Chard because it is mild but doesn’t wilt as easily as spinach.
Nancy Jo
Looks like a lovely book, and we love greens! All ways, many ways, every day! How about for a favorite, partly because it is SO simple, kale with ricotta salata salad: confetti strips of kale, boatload of ricotta salata, thinly sliced red onion, a glug of olive oil, a squeeze of fresh lemon, and freshly ground black pepper.
Fran Lake
I think my favorite for summer is Sweet-tart Asian style three bean salad.
Made with green beans, edamame, black beans, scallions, ginger, rice vinegar, canola and 100% apricot preserves. So good.
amey
wow Susan, congratulations! Your photos are so beautiful!!
I love all greens, but my favorites are beet greens… which I love most of all when they are just lightly steamed. I’m a simple gal!
Kathryn
I like to sauté arugula with green onions and garlic.Yummm!
Niki
I love my chicory from my garden. For the longest time it was the only green my tummy would tolerate for my AM green smoothie.
Thanks for all the great recipes and inspiration, Susan!!
Joshua Goldberg
Hmmm… my favorite leafy green is so hard to choose. I enjoy them all so much. Forced to choose, I’ll pick bok choy, grilled – simple, quick, tasty. I just slice washed heads of baby bok choy in half and put them on the grill ’til the leaves start to crisp. The contrast between the crisp juicy stalks and the tender leaves is so pleasing.
wendy spencer
My favorite would have to be spinach, either raw in a salad or slightly wilted with a dash of salt and pepper.
Andrea
My favourite green is kale – and I love it prepared as Dr. Fuhrman’s recipe says, steamed with Orange Sesame sauce!
Lucinda
I love all greens, but I especially love kale. Our kitchen is being renovated, so I just tried cooking kale on the grill and it was delicious. I mixed shredded kale (tough stems removed) and chopped garlic with a little olive oil, and then wrapped it all in an aluminum foil packet.
Kat
Dinosaur Kale Chips! This looks like a great book for the many greens that we receive in our weekly CSA.
Holly
Definitely kale.
I love to make massaged kale salad with cantaloupe or the kale with miso udon noodles from veganomicon.
Katie
I <3 kale! I steam some for breakfast every morning and eat it with some combination of grains, beans, and other steamed veg, topped with bbq sauce! Yum!
meridith
i love spinach! I add it to my marinara sauce for pasta dishes and into tofu scramble in the morning.
tammy
My favorite leafy green is spinach and I love it in my morning smoothie. Such a great way to get all those nutrients in to start the day!! 🙂
Monica Kim
Kale chips are my favourite! Combine fresh kale with simple nut-based dressing, let the kale dehydrate overnight, then crunch on green goodness all day!
Lisa
wow 🙂 my favourite leafy green is chard – and my everyday recipe with it is whole-wheat pasta with cream sauce (onion, garlic, chard, smoked tofu, soy cream and 1-2 fresh tomatoes) heaven 🙂
Helena
I love Swiss chard. I love to eat it raw with some hummus or white bean dip and raw veggies like tomato, red or yellow peppers, cucumber, scallion, carrot and sprouts. Roll it up and eat it. I especially love the rainbow chard.
Donna Vaden
My favorite green is organic spinach blended into fruit smoothies. The book looks wonderful. I would love to learn some delicious ways to prepare greens.
Uli
i would like to win…
my favorite greens at the moment is simple choi sum fried in ginger and toasted sesame oil with a little soy sauce.
(-: uli
Jan
I love Kale and Bok Choy, but especially Kale! I make it in the oven like chips. Bok Choy is great sauteed with soy sauce, onion and garlic.
JoAnn McManus
Kale is one of my favorite leafy greens. I like it sauteed with onions or just ‘massaged’ and raw in a salad.
Cyndi_J
Bok Choy is my favorite, Nom Nom!
Bok Choy sauteed with sesame oil:
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 teaspoon freshly grated ginger
1 1/2 pounds bok choy, cleaned, trimmed, and into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon water
1/4 teaspoon toasted sesame oil
•Salt (optional)
In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until simmering. Add the garlic, ginger, & cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stir until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
Turn off the heat, stir in the sesame oil, season with salt if desired
Ashley
My favorite green is kale! I usually cook it up with some browned onion, garlic, and mushrooms, or add some white beans for a more filling meal. I love it this way, but I need some more alternatives! I’d love to find some other ways to prepare it, and how to cook those other leafy greens that I find too bitter, but I’m sure there are some recipes that can overcome that!
anardana
I love spinach in a white lasagna.
Courtney
I love to make dehydrated kale chips! yum!