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!)
Brenda Reynolds
My favorite leafy green is lacinato kale and I love to steam it in my stir fry pan with a little water or broth, add basil and cannellini beans, cook for about 5 minutes; THEN I add a little sesame oil – just a little for flavor, tahini and braggs. Yum!!!
Dgale
My favorite is KALE! and my favorite way to prepare is “Cheesy Kale Chips” in the dehydrator. Fingers Crossed!!
Juliana
Spinach by far! I LOVE baking spinach chips. 🙂
Linda
Bok Choy is my leafy green of “choyce”, mainly because I love saying the name!! Buying “Baby Bok Choy” is even better. I frequently fix a “Buddha’s delight” kind of dish with Bok Choy, Tofu, sugar snaps, carrots, and water chestnuts. YUM!!
Alice Houmann
My favorite recent use of greens include chard in green smoothies and as a wrap, kale as dried chips and spinach in tofu patties! Green green everywhere makes me happy! I also adored Nava’s three potato salad with argula that I made last week! Oh yum!
Christine
Arugula is my favorite! I eat it all the time under leftover chilis and stew. I scoop some stew over a bed of arugula, heat up and enjoy.
Karen Gore
Kale!! Anyway Kale is served is OK with me!
Stacy
Kale – I just found out how to make kale chips and can’t get enough of them!
Jill B.
Kale! Baked in the oven for Kale Chips!! Yum!
melisa
i would have to go with kale. there are so many ways to enjoy it – kale chips, in a smoothie but my current favorite is in a salad; massaged with tahini dressing recipe from the veg queen.
federica
Love kale and the massaged kale salad with mango and pumpkin seeds by Aarti (Aarti Party on food network). !
Marion
I follow you by email. My favorite green to make at home is Kale (in any form!) My favorite green to eat out is Broccoli Rabe.
Becky
I love kale, lightly steamed and tossed with a vegan cashew-nutritional yeast cheese sauce. Mmmm!
Valorie
I’m so excited about the Wild About Greens giveaway!
My favorite green is collards, which I sautee with vegetable broth and garlic and use as my “meat” in vegan lasagna. The collards add a deep flavor that everyone, carnivores included, loves!
Isobel Lechner
Malabar spinach. In Southern California greens are a winter vegetable, however now we have Malabar Spinach, not only does it love heat, it climbs so takes little space in the garden. It is used just like spinach.
Becca
Kale! Hard to pick a favorite way to eat it, but I do love adding a bunch to your cauliflower dal with panch phoran recipe. Yum!
Wendryn
A mix of kale and spinach, sauteed in a combination of worcestershire sauce and a little bit of soy sauce.
It’s greens season at the moment, though, so anything goes! 🙂
Courtney
Well, I am lame and not on face book, so hopefully this is a lucky entry! I love kale and I like it best raw in salads 🙂
nmellow
My favorite is kale. I stir-fry it for about a minute in a small amount of olive oil with fresh garlic, ginger, and a sprinkle of red pepper flakes. Then I add a little rice wine and water, cover, and steam it until it is crisply tender.
Meghann
Oh I would LOVE a book like this! I’m in a veggie rut and I’m desperate for new ideas!!
As for my current favorites…My fave’s would be broccoli in a stir fry with sesame oil or my all time favorite of kale with cashews…I take some thinly sliced onion, saute it in a little bit or olive oil until clear, add some chopped cashews and saute until the onions start to brown on the edges. Add chopped rinsed kale and toss until just slightly wilted. Take off the heat, squeeze half a lemon over the top and sprinkle with a little bit of sea salt and freshly ground black pepper. I eat it practically out of the pan it is so good 🙂
I really hope I can win the book, I know I’m in Canada but I’d be more than happy to pay shipping!
Cassandra
I said this on the facebook post, but spinach in smoothies is definitely my favorite. Everyone keeps talking about kale chips, though. I need to try them!
Karen Kane
Kale is becoming one of my favorite vegetables. I’m even growing some this season for the first time, in with my flowers! My daughter Margaret and I reverse-engineered a recipe based on a fabulous kale salad made regularly at our local food coop, Common Ground, in Urbana, IL With crunchy raw kale and grated carrot, browned tofu squares, green onion, chopped almonds, sesame seeds and a creamy sauce with a kick, it’s addictive!
This cookbook looks great! Can’t wait to see it.
Jana
Collard greens! Sauteed with olive oil, garlic, nutritional yeast, and Bragg amino acids. Add some black beans and chopped fresh tomatoes, and maybe a pinch of cayenne. Heavenly!
Alex
Kale! Smoothies with kale, frozen strawberries, banana, and almond milk!
Colleen
We have to choose only one leafy green vegetable?!?!
Well–right now I am obsessed with my grill and grilled romaine lettuce (with dijon mustard marinade). OMG. YUM.
Debbie
I just started E2L today and am excited to try new vegetable recipes so I would love this book. My favorite are Kale chips. I did eat your kale and garbanzo bean recipe for lunch. I love it and the flavors are amazing. It was perfect for my first E2L lunch!!! Thanks for sharing.
Sharlene
Just received my copy of the Wild About Greens from Jessica’s Biscuit – the photographs are GORGEOUS! I can’t wait to try the recipes.
Erika
Swiss chard or spinach sauteed with vegetable broth, garlic, and hot red pepper flakes!
Meg Ellingson
I have loved spinach since I was a child. One favorite way to prepare it is to saute it in just a little bit of sesame oil with garlic. But my most favorite way is to just steam it in a bit of water until it’s soft but still bright green, then drain and sprinkle truffle salt on it. Oh. Yum.
Elaine Lynch
Poke Salad is my very favorite green which grows like a weed in our yard every Spring. We steam it lightly and serve it with a sprinkling of balsamic or malt vinegar. Yum!!!
Brittany black
spinach, raw
Diana Sadler
Well I am not sure if Brussels sprouts fall into the leafy green catagory, but the have leaves and they are green. I love them. My favorite recipe is to sauté them with carmelized onions, coriander and a little cayenne pepper. Super yummy! Sometimes I through in some toasted pistachios, too. They are always a big hit!
Fran savarick
Love to make cheesy Kale chips using cashew cheese yummy to eat and to share.
Gary Mueller
My favorite recipe is for collards and homemade vegan chorizo. I simply steam tender young collard leaves that have been cut in a chiffonade, then sauté slices of homemade spicy chorizo with shallots and garlic until crispyish. Toss the greens with the sausage mixture and season with additional black pepper and several sprinkles of apple cider vinaiger. Cheers.
JLC
I really like beet greens, which my mother introduced me too. I like a simple saute with a little bit of olive oil then a splash of vinegar on the plate.
lea
Can’t wait to see the photos in the book! Congrats!
My favorite at the moment is arugula. A big arugula salad with olives, hemp seeds and fat free hummus dressing!
Vicki Garnick
Kale in a green smoothie!
Julianne Rowland
I’ve never met a green leafy veggie I didn’t like, but what comes to mind right now is a delicious collard/salsa pita stuffer, made with finely chopped collards and cilantro, salsa and cumin, held together with a few tablespoons of almond butter. You can get even more creative by adding chopped tomatoes, onions, garlic, peppers, or whatever tickles your fancy. Delicious!
Jen
I just discovered the deliciousness of kale chips about a month ago and I’m hooked!
Susan
My favorite leafy green is spinach without a doubt. It’s just so easy and you just can’t mess it up. It’s easy to find anywhere. It’s great raw, cooked, no prep. It’s great added to anything – casseroles, sauces, soups…