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

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" category Title Page Copyright Contents Recipe List Preface The Basics How to Use This Book Types of Greens in This Book Notes on Commonly Used Ingredients Seasonal Chart Bowls 101 Greens Agretti Agretti with Lemon Agretti with Mushrooms Amaranth Amaranth Falafel Amaranth Spanakopita, Strudel-Style Arugula Arugula Salad with Red Grapes, Feta, and Dukkah Borani Esfanaaj (Persian Greens Dip) Ciabatta Panzanella with Cherries, Mint, Basil, and Feta Arugula Zeppole with Arugula Pesto Bok Choy Braised Bok Choy with Apples and Bacon Tender Bok Choy Salad with Chicken and Orange Pork and Kimchi Soup with Tofu and Bok Choy Broccoli Rabe Bread Gnocchi with Broccoli Rabe Broccoli Rabe Pesto Testaroli with Broccoli Rabe Pesto Pesto 101 Doubles with Broccoli Rabe and Slow-Roasted Pork Brussels Sprouts Acorn Squash with Kimchi Butter, Poached Egg, and Brussels Chips Brussels Chips Brussels Sprouts and Parsnips with Lardo Cabbage Charred Cabbage with Miso and Lime Okonomiyaki with Brined Cabbage Cabbage Rolls with Arborio Rice, Pork, and Nutmeg Kimchi Soda Cardoon Steamed White Fish with Cardoons and Lemon in Parchment Braised Cardoon Greens Cardoon Gratin Celtuce Celtuce with Cherry Tomatoes, Goat Milk Feta, and Almonds Pickled Pepper Panzanella with Mustard Seed and Celtuce Celtuce Frittata Kulcha with Celtuce Chard Pickled Chard Stems Swiss Chard Frittata Swiss Chard Polenta Swiss Chard with Garam Masala and Coconut Milk Chard Paneer Chickweed Arepas with Egg, Feta, and Chickweed Chicories Endive and Fennel with Dungeness Crab and Tarragon Vinaigrette Frisée, Escarole, and Pan di Zucchero Salad with Lamb Bacon and Poached Egg Panzerotti with Frisée, Lemon, Anchovy, and Dijon Mustard Puntarelle alla Romana Radicchio, Endive, and Frisée Salad with Blood Orange, Apple, and Pecans Bruschetta with Escarole and Gorgonzola Dolce Radicchio Hand Pies with Quince Paste and Blue Cheese Pan di Zucchero and Apple Tart with Tarragon and Honey Salt-Roasted Yukon Gold Potatoes with Radicchio and Crème Fraîche Banh Xeo BLT Slow-Roasted Coppa Porchetta with Escarole Chinese Celery Sake-Braised Chinese Celery Chrysanthemum Chrysanthemum Greens with Miso Vinaigrette Beef Tenderloin, Maitake Mushroom, and Chrysanthemum Green Miso Soup Collard Greens Siu Mai with Collard Greens Summer Vegetable Minestrone Baked Turkey Eggs with Morel Mushrooms and Pancetta West African Peanut Stew with Collard Greens and Sweet Potatoes Ryan’s Collard Greens Dandelion Greens Dandelion Greens, Prosciutto, and Olive Picnic Cake Panisse with Dandelion Greens Simple Dandelion Greens Salad Deviled Eggs with Dandelion Greens and Cornichon Dandelion Salad Sandwich Gai Lan (Chinese Broccoli) Miso Soup with Turmeric, Wheat Noodles, and Gai Lan Herbs Lamb Ragù with Lovage Leaves Curry Leaf Dosa Clams with Chiles and Shiso Butter Braised Flank Steak with Nasturtium Leaves and Green Olives Pandan Ice Cream Donburi of Seared Yuzu Kosho Skirt Steak and Shiso Leaves Salted Herbs with Vietnamese Coriander Deviled Eggs with Vietnamese Coriander and Chile Fried Rice with Vietnamese Coriander and Salted Herbs Plum, Cucumber, and Shiso Salad with Red Adzuki Bean Vinaigrette Kale Colcannon Fettuccine with Cayenne, Fennel, and Kale Kale Salad with Minneola Tangerines, Oil-Cured Olives, and Preserved Lemon Kale with Anchovy, Garlic, and Lemon, Sous Vide Kale Malfatti with Brown Butter and Pumpkin Lettuces Lettuce Jam Poached Albacore Tuna with Chartreuse Lettuce Sauce Butter Lettuce Panna Cotta Greens and Beans and Eggs Lettuce and Carrot Cake Wedge Salad Chopped Salad Grilled Romaine Three Ways Lettuce Skhug (Zhug) Greens Tacos Mâche Simple Mâche Salad Radish Salad with Mâche and Butternut Squash Puree Malabar Spinach Malabar Spinach Shakshuka Mallow Mulukhiya Minutina Minutina Tuna Swordfish with Sautéed Minutina Mizuna Mizuna with Salmon Tartare, Fennel-Cured Olives, and Tangerine Mizuna, Fennel, and Dried Apricots with Kalamata Olives Mustard Greens Mustard Green Pancakes Mustard Greens Salad with Pear, Aged Gouda, and Cashews Steamed Buns with Ho-Mi Z (Dragon Tongue) Nettles Yemenite Braised Beef Short Ribs with Nettles Nettle Pakoras Nettle Puree New Zealand Spinach New Zealand Spinach with Chinese Sausage Purslane Mujadara with Purslane Red Orach Pierogi with Red Orach Root, Fruit, and Vegetable Greens Carrot Greens Salsa Verde and Egg Pizza Moong Dal and Basmati Rice Kitchari with Beet Greens Roasted Trout with Carrot Greens Salsa Verde Carrot Leaves in Cabbage Salad with Dates and Almonds Celery Leaf and Heart Chartreuse Sherbet Roasted Cauliflower Halves with Greens Carrot Salad with Fennel and Mustard Seed Vinaigrette Celery Leaves and Hearts with Brussels Sprouts and Butternut Squash Puree Grapefruit, Orange, and Kumquat with Fava Leaves Rabbit and Pork Polpette with Fava Greens Stuffed Grape Leaves Savory Oat Muesli with Pea Greens and Birdseed Snow Pea Greens Radish Green and Mango Smoothie with Curry and Yogurt Gnocchi alla Bismarck with Radishes and Their Greens Buckwheat Pappardelle with Shiso Butter and Squash Leaf Greens Tomato Leaf–Egg Pasta with Butter and Fresh Tomato Sauce Fritelle di Pane with Turnip Greens Butter-Braised Hakurei Turnips and French Breakfast Radishes Pasta Con i Tenerumi (Pasta with the Green Leaves of Squash) Seaweed Smoked Fish Soup with Kombu and Dashi Nori and Coconut Flour Buttermilk Biscuits with Sesame Shichimi Butter Salicornia with Lemon Butter Sorrel Manila Clams with Sorrel and Cream Spigarello Slow-Braised Spigarello Risotto with Spigarello Spinach Green Pancakes Spinach and Arugula with Beef Kofta, Olives, and Feta Challah Fattoush with Spinach, Tomatoes, Cucumber, Dill, Mint, and Oregano Asparagus and Spinach Hummus Succulents P.S. I Love You Puglian Fava Beans with Hens and Chicks Salad Beef Tartare Tostada with Nopales Tatsoi Coconut Milk Rice Porridge with Tatsoi Watercress Chicken and Pork Belly Paella with Watercress Slow-Roasted Pork Tonnato with Watercress and Tomatoes Watercress Soup with Crème Fraîche and Za’atar Water Spinach Water Spinach Side Dish Wild and Foraged Greens Wood Sorrel Butter Miner’s Lettuce Socca Spaetzle with Nettles, Lemon Balm, and Guanciale Lamb’s-Quarters with Brown Butter and Shallots Miso Soup Stracciatella with Ramp Greens Pickled Ramps Larder Acknowledgments About the Authors Index 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 totally fresh 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 This reference guide to 50 different types of greens includes information on each one's origin, season, flavor, and nutrition, along with tips on how to shop for, store and clean them, as well as 150 delicious recipes that incorporate greens. --Publisher's description.