The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook] [Hardcover]

From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day.

For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.

Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Health & Special Diet category

Finalist for the 2018 James Beard Foundation Book Awards for Vegetable-Focused Cooking categorythe basics 4 
how to use this book 6 
types of greens in this book 8 
notes on commonly used ingredients 10 
seasonal chart 12 
bowls 101 14 

greens 17 
Agretti 19 
Amaranth 23 
Arugula 27 
Bok Choy 33 
Broccoli Rabe 41 
Brussels Sprouts 51 
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