The handy, healthy reference and cookbook from the James Beard Award-winning author of How to Cook Everything -- now with a new introduction.

Kale and collards. Radicchio. Chinese cabbage. Swiss chard. Mustard greens. Broccoli raab. Arugula. Belgian endive. Greens are among our most delicious, nutritious, and versatile vegetables. All of us know we should be cooking with them, but few of us know how. In his classic Leafy Greens, bestselling author Mark Bittman shares what he knows about more than 30 common kinds of greens so you can start using them in satisfying salads, sides, and main courses every day.

Bittman will help you learn where and when to purchase them, why they're good for you, and how to cook them in more than 120 delicious, healthy ways. And with his easy-to-use A-to-Z format and single-page recipes, Leafy Greens packs as much information into one book as there are micro-nutrients in a bunch of kale. Try delicious recipes like:

• Grilled Chicken Salad with Mesclun

• Gingered Cabbage

• Coconut Curry Soup with Chard

• Risotto with Arugula and Shrimp

• Hamburgers with Spinach and Parmesan

• Baked Penne with Radicchio and Gorgonzola

• Corn and Kale Stew, and many more

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• Cookbooks, Food & WineSpecial OccasionsSeasonal
• Cookbooks, Food & WineVegan & VegetarianVegetables

• Publication Date: October 3, 2012
• Text-to-Speech: Enabled
• Lending: Disabled
• Print Length: 360 Pages
• File Size: 14,477 KB