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!)
Christine
While I love kale to death, and eat a lot of swiss chard too, I put spinach in everything, just to have something green. My favorite breakfast is grits with lots of spinach and nooch with a little fresh pepper (and earth balance if I’m feeling decadent) – it’s my weekend treat. Kale is for when I’m feeling “fancy” 🙂 I actually plan on getting this book later at one of Nava’s book signings, but I’d love to give a winning copy to my parents, who just signed up for a CSA share and keep asking me what to do with kale!
Mitzi Toney
Grits with spinach? Never thought of that- I’ll be having that in the morning! Thank you!
Robbin
Lacinto Kale in a salad with evoo, garlic, lemon juice, salt, a bit of nutritional yeast, homemade croutons–as yummy as Caesar Salad used to be!
Kathie Rose
Kale and spinach. I make smoothies with them and include a banana and almond or soy milk along with some water. Gets me going in the morning and gives my husband a couple of servings of vegetables before he even knows what hit him!
Deanna Jent
I like the old fashioned spinach salad with strawberries and some freshly blended dressing, but second favorite is any kind of “greens” with a pot o’ beans + whatever veggies are in my fridge/pantry! I call it “potluck greens ‘n’ beans”!
Talitha
i love kale, collards and swiss chard! together… on their own… tossed in with some pasta… in soup… or added to anything really!my favorite way (at the moment) is lightly blanched with a dash of garlic powder, a splash of evoo and a tiny bit of soy sauce 🙂
Mike
My favourite leafy green is kale. I love it in lots of things–soups, curries, sauces–but my absolute preferred way to prepare it is in a ragout with mushroom and beans.
Hong245
We love kale salad with pistachios and apples!
Chris
I love spinach, especially together with ricotta as a filling for pasta, or rocket as a salad.
Patrice Keating
My favorite leafy green is spinach…it’s versatile, can be used in a smoothie, salad or cooked.
annette brown
i love swiss chard. i buy it every week. all i do is saute some garlic in olive oil put in the clean chopped stalks first. when they are soft i add the leafy greans and simmer covered until wilted. it’s so good i either make just a sandwich out of it or put it on top of macaroni or polenta. delicious
Vivian
My favorite go-to for all the kale that grows in my garden is a simple raw kale salad with cubed avocados, shallot, olive oil, salt, pepper, a squeeze of lemon juice and sprinkled with sunflower seeds. I eat this probably three times a week, no joke!
Marlinda Karo
I love greens! And I love Nava Atlas! I have her Vegan Holiday Kitchen and have tried several of her recipes to great delight!
I love my greens[a mix variety of kale, collards, mustard, etc.] slightly steam with nutritional yeast sprinkle on top! I also love adding them to a rice medley or an Asian stir no-fry.
I love adding them to a smoothie as well
1 1/2 cups water

-1 head organic romaine lettuce, chopped
-3-4 stalks organic celery

-1/2 head of a large bunch, or 3/4 of a small bunch of spinach & kale
-1 organic apple, cored and chopped
-1 organic pear, cored and chopped
-1 organic banana

-Juice of 1/2 fresh organic lemon
Delish!
Josephine Royle
I love kale. I like to saute onion and garlic in vegetable broth , when they soften, I add mushrooms, then a small can of diced tomatoes, a little balsamic vinegar, and last, rinsed and chopped kale. Cover and steam till kale is cooked to your tase and serve over black bean noodles or quinoa.
Wendy Fout
Bok Choy: raw, sliced, lightly salted/peppered and pickled in Bragg’s apple cider vinegar. Mmmmmm
Courtney
I’ve been into collard greens lately. My favorite way to fix them is to steam them with water and apple cider vinegar for 30-45minutes then add a touch of salt and some tabasco sauce. Super delicious.
Elena
Kale! I love to eat it in the form of a massaged kale salad with tahini miso dressing.
Lynda
I adore a mixture of turnip greens, kale, mustard greens and collards. I de-stem them, wash thoroughly and chop into about one inch pieces. I put a really big pan with enough olive oil to barely cover the bottom of the pan on high heat. I cook diced onions and when they are translucent I add a few cloves of minced garlic. When the garlic blooms (but doesn’t turn brown) I add my cut greens and stir. As my greens cook down I add more greens until I’ve added them all. I then add either water or veggie broth (about 1/2 cup or so depending on how many greens I have) and put a lid on the pot and turn down the heat and simmer until the greens are as tender as I like them. I like them very tender so that might be for an hour or so. They create their own juice to add to the broth and it is heavenly. In the south it’s called Potlicker. After we eat what we want at the first meal, I separate all the leftovers in freezer bags and pop them in the freezer to add to my favorite Tuscan white bean soups or what ever soup is enhanced by them. I love them so that I buy 8-10 bunches of greens at a time so I can have plenty left over for the freezer.
Judith Pierce
What a wonderful opportunity! I want to eat more greens but haven’t found many ways to make them more appealing. This book is just what I need!
Judith Pierce
What a wonderful opportunity! I want to eat more greens but haven’t found many ways to make them more appealing. This book is just what I need!
Jude Eastman
Steamed kale with a squeeze of lemon juice. Yummy! Congrats on the photos.
A Hunter
Growing up, my family would grow kale and it was the only plant that would survive -10C! Now I love it rubbed with sea salt, sprinkled with fresh diced tomatoes and avocado. Yummy!
nadia jaber
kale steamed with garlic and some avocado!
Kathleen
I love spinach! I love it steamed fresh with a hint of lemon.
Liz Shields
Definitely kale. I usually put it in curried split peas, or as kale chips.
Camber
Spinach or kale–in a smoothie with almond milk, banana, a little flax, and frozen fruit. Best. Breakfast. Ever.
Lindsay
Spinach in vegan wraps or lasagna… unless basil counts as a leafy green, because I love pesto!
Kate
Kale!! So many varieties…but I love to use it as a replacement for tortillas when I make fajitas 🙂
Kathleen Berman
My favorite recipe with a leafy green vegetable is from the Mayo Clinic, Tofu Hoisin with Baby Bok Choy. It is delicious! Of course, I just love plain cooked spinach, etc., but this recipe I noted is truly amazing!
Leslie Price
I love raw kale salads. Any kale will do.
You start by cleaning, stemming and chopping up a bunch of kale, adding a little olive oil , soy sauce and garlic and then massaging the living daylights out of it. Really go at the stuff. Once it has submitted add shredded carrot, avocado, sesame seeds and a little toasted sesame oil.
Yum!
I eat the stuff nearly every day.
Nicole
I love making kale chips with just olive oil and kosher salt!
Elisa
My favorite leafy green is kale blended with fruit and a bit of water for a green smoothie! I love the deep green color that it creates and the sweetness of any left-over chunks of leaves!
I’m relatively new to the world of kale, but I so look forward to working with it and experimenting with the recipes I have stored in my bookmarks…and maybe a new cookbook! :o)
janna montgimery
Hi, my favorite green has got to be kale BBQ chips! I tear up the kale into bite size pieces and then put a BBQ sauce made from cashews ans seasonings. Then dehydrated for about 6-8 hours. So worth it!
Carol Schroer
My favorite green at the moment is kale because I can still harvest it from my garden! My latest favorite kale recipe is a kale salad with cranberries & sliced almonds. I first had it at a deli and knew I needed more! The dressing has a semi-sweet taste that I haven’t been able to replicate, but I bet you could! (Second favorite, kale tabbouleh made with quinoa).
Thanks for your delish recipes!
Carol
Kale Crusaders
I guess this may be obvious but kale is my favorite. Sauteed with chickpeas, onions, garlic, and crushed red pepper. Then combined with brown rice, quinoa, or pasta.
Congratulations on another beautifully photographed book!
JoeD
Baby bok choi for me, added to soup a couple of minutes before serving.
(Read about your generous giveaway offer on your fatfree blog)
Donna T
I’ve never really used greens before, only having known salads while growing up and I am not fond of lettuce. Now that I am plant strong, I am trying to learn as much as I can about them and would LOVE to have this book, I need help! So far, I have incorporated spinach into my tofu scramble which I love! Kale is at the top of my to do list, though.
Elaine Barnes
I have a lot of chard growing in the garden. I cut out the heavy ribs, and wrap pencil sticks of any raw veggie in them and serve with a mango-ginger sauce. Yum! Easy and delicious! Good as appetizers!
Skye
It’s all about kale! Made any way…but always delicious with olive oil, garlic, and salt!
Martha Battrell
My favorite greens recipe: massaged kale with roasted cauliflower
1 bunch of kale rinsed stem removed and torn into smaller pieces
1small head of cauliflower cut into small pieces
Sea salt
Tahini
2 cloves of garlic minced
1 shallot minced
Olive oil spray
Vegetable broth
Sprinkle sea salt on kale and massage with hands until fibers are broken down
Place cut up cauliflower on baking sheet, spray with olive oil and roast at 400 till browned
Sauté garlic and shallot in olive oil spray and or vegetable broth till softened. Add in 2 tbsp tahini Nd more broth and mix and warm thru
When cauliflower is roasted, empty sheet onto bowl of massaged kale and pour tahini sauce over and mix well
jeff
favorite green is probably spinach. i throw fresh leaves in many hot dishes to add some good flavor and nutrients without adding a salad.