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!)
Jared
Spinach, wilted in curry
Andy D
That is a nice book, Susan.
Our favorite? Roasted brussels sprouts! 🙂
Preheat oven to 350°F. Rinse, trim, remove the outermost leaf or two, halve, put on a foil-lined cookie sheet, top with coarse salt and freshly-ground pepper. Bake for 45+ minutes, “stirring” about halfway through. (I’m a new-ish cook, so forgive if I mangle terminology!)
(I think my wife and I should make bets on how long a batch will last. I think our typical “all gone!” time is about 30 minutes!)
Pam
KALE! Classic. Particularly dinosaur kale, made into kale chips. I also love swiss chard.
Deborah Waxman
Thanks for this opportunity and for your wonderful recipes.
After seeing this made at the open kitchen and then eating it at the great Philadelphia restaurant Barbuzzo, I have been making a lot of massaged kale salads. I prefer lacinato kale, but any will do. I massage it with a bit of flavored vinegar (usually balsamic fig) and a small amount of olive oil. After that, I add anything I think will taste good. Past additions have included roasted beets, mangoes, pistachios, goat cheese (obviously, we’re not vegan, just tend in that direction). Healthy, easy, delicious.
Shaunna@mamas13minutemile
Ever since I have discovered kale chips they are my fave!
Kathy Goughenour
I like to use raw spinach in smoothies. I’m just learning how to eat greens, so this cookbook would be a big help to me.
Louisa Fox
spring greens instead of kale in your cosmic cashew kale recipe 🙂
Sophie
I love kale as much as the (previous and probably) next person, but in the past few years we’ve also managed to grow some beautiful arugula in my garden! I especially like to use it freshly cut in a tossed salad with carrot, cucumber, tomato (also from the garden), avocado, and a light homemade vinaigrette.
jenn
I love bok choy in spring rolls…mmmmmm 🙂
Amanda
I absolutely love adding braised chard to homemade pizza, along with roasted red peppers, black pepper and goat cheese. Delish!
Brigitta von Gulner
Susan,
Thank you so much for your recipes. I cook a lot of food from your blog. The Curried Eggplant Quinoa Lentil Patties and Thai Black Pepper Tofu are big hits. I can always count on having your recipes taste good, and they work every time too. I have recently found a way to cook kale that is quick and easy and yields tasty greens. Bring a couple of inches of salted water to boil and put in clean kale that has been torn off the center stalk, simmer with the lid on for 3 or 4 minutes. The kale is sweet and tender cooked up this way.
Thank you for your hard work,
Brigitta
Cheryl
Spinach–I love spinach salads.
Sandy
How about fresh baby spinch in a smoothie? Or a chard potato mushroom casserole? But if i could only have one leafy green, it would be kale. Wilted into soups. Massaged and cut small for salads. Cooked i to chips. Stir fried with other veggies. Guess i didnt follow directions and pick just one!
Julia
I love a kale salad with avocado, lemon juice salt and pepper.
Andi
I need obviously really need this book! I’ve only just recently tried kale (steamed) and bok choy (in stir fry). I would love to learn how to incorporate lots more healthy greens into our meals!
Andi
I obviously need to read what I write before hitting submit!!! 😉
Kendra Broo
Kale, kale, kale all the way!! I make an amazing kale dish with sundried tomatoes, kalamata olives, and artichokes with a super awesome lemon-tahini sauce. I could eat it everyday! Thanks for the giveaway, your photos look great! Can’t wait to read this one…
Maggie
Hi Kendra, Would you mind sharing your wonderful sounding recipe for your Kale casserole?
Jennifer Alexander
My favorite leaft green is spinach. I use it in replacement of lettuce….for all things. Salads, taco salad, burgers, etc. Its so tasty and healthy!
teepee
Susan: Your photos are always so perfect. The food you photograph is so yummy looking that I HAVE to try your recipe, even if I have a similar one of my own that I like. Kale is my favorite green, and I like it braised with garlic oil and chili flakes.
Jami Pearl
We love spinach and kale smoothies in our house every morning! All four of my kids devour it!!
Nava is my favorite author, it would be huge for me to win this book!!!!
Carolyn
I have been loving the spinach from my CSA lately. They’re huuuuuge leaves but they’re tender like baby spinach. I definitely need to branch out on my greens though!
Tracy Gordon
I love kale sauteed in water, sun dried tomatoes and garlic!
Shelley Lieber
I make a green smoothie I call “Kalabango” with Kale, romaine, banana and mango.
Jane
We love stir fried bok choy, just with tamari for seasoning and a side of rice. Simple and so good!
Sarah Wolk
Spinach, all the way. I really love salads with just fresh spinach, baby tomatoes, croutons, red bell peppers, cucumber and a good balsamic vinagrette.
barbaraH
Your picture of the bok choy looks fantastic.
My favorite is dinosaur kale. Saute some sliced shiitake mushrooms and garlic in a little water. Take some chopped dinosaur kale and dunk in boiling water for a minute then drain and add to the mushrooms. Cook a couple of minutes, then squeeze some fresh lemon juice on top and shake on some nutritional yeast and sesame seeds. To make it a complete meal rather than a side dish I add some cannellini beans.
Kathy
Hi, Susan! My favorite green is kale. I like it in salads or lightly cooked with some garlic, chickpeas, tomatoes and fresh basil. Yum!
Unless it’s collards in that same recipe…. Or rainbow chard… I can’t decide! I just love them ALL!!!
=)
Natasha
I like arugula in a fresh salad with home made Dijon Dressing.
Bonnie
I love kale chips as well, but my favorite leafy green is spinach. I love it raw, and I don’t say no to a spinach lasagna either!
Peggy Scolaro
My favorite leafy green vegetable is arugula, which I only discovered six months ago! My first reaction to this amazing green was that I felt cheated to have just discovered it, so I’ve been making up for lost time ever since! My favorite way to prepare it is to finely slice it (about 2 cups), combined with 2 cans of cannellini beans (washed), finely chopped red onion, a little olive oil, lemon juice, salt & pepper. Serve over crostini! Delicious!!
Grace
I would love to win the book.
I like to cook kale or collard and add it to soups, bean salads, etc.
Thank you.
Mandy
Kale…I’m learning to love it in my salads.
Mary Casaubon
I would love to learn how to cook more with mustard greens.
I have always admired them at the Farmers Market but have never known
quite what to do with them. Perhaps I’d lightly saute them and drizzle them with a homemade vingarette with stone ground mustard, garlic, chives and flax oil.
Kory Riseley
Romaine lettuce is my current favorite–especially in summer rolls with ginger miso dipping sauce. Yum!
Miriam Francis
My favorite green is kale. It took me several months to decide this was my favorite but it really is. I have been vegan for a year and a half. I really tried to like kale and I didn’t like it at first, it seemed tough and bitter. I have since found that I love its versatility. I love it in soups and stews, I love it steamed over a sweet potato with black beans, or cooked into a casserole, like the mushroom spinach and kale enchiladas with poblano cream sauce, to die for! My newest favorite dish to prepare. So, kale it is. And, it’s here to stay.
Lizzie
Kale! I love it baked into chips or raw in salads!
Lisa G
I absolutely love kale in smoothies with frozen bananas, soy milk, peanut butter, and flaxseed!
Diane Taylor
I like a spinach and arugula salad…
Anu
Love baby spinach added to a tofu scramble 🙂
Maria G
My favorite leafy green is kale. I like to eat it every way, but the way Mom used to make chard growing up (sautéed with onion, garlic and nutmeg with a baked potato).
Lauren
Seems to be a trend, but kale is my favourite green! Either soyish & spicy as kale chips, sliced in soups, or even just straight off the bunch with grainy mustard! yum!