Mothers who once championed the old dictum of “eat your veggies” now have a new refrain to the familiar song: “Eat your greens.” Having risen from the periphery of American grocery stores, once literally lining the deli cases as nothing more than colorful, long-lasting garnishes, kale has paved the way right back into the kitchen for all manner of leafy edibles. Finally, after decades of neglect, those oft-forgotten flowerless bouquets are finally welcome house guests, and there’s more than just romaine and spinach going into summer salad bowls. Still, the trend is only in its infancy, and after so many voluminous raw hodgepodges of discordant ingredients, what can really be done with these overgrown lawn clippings? And moreover, how can we prevent them from tasting as such?
Riding the crest of this wave is Nava Atlas, who brings us Wild About Greens exactly in our hour of need. Introducing a whole palate of varied greens to even the most inexperienced of cooks with a gentle, warm, and inviting tone, Nava will take your hand and guide you from the grocery store to the dinner table, and all spaces in between. Doling out equal parts reassurance and enlightening information, this book is definitely geared towards the greenest of beginners, but provides inspiring flavors to get anyone out of a produce rut. Such a depth and breath of different edible plants are covered, there’s likely to be something new for anyone to try. You may claim to be a kale expert, but how often do you cook with beet greens? What about watercress? Have you ever tried mizuna in your green smoothie?
In a comfortingly familiar cloak of tomatoes and herbs, the Italian Vegetable Ragout with Chard (page 126) would make an excellent introduction for those less enthusiastic about incorporating more greenery into their diets. Adding in the optional chickpeas turns this hearty side into a perfectly satisfying one-pot meal. Enlivened with a pinch of red pepper, the interplay between tomatoes that are both roasted and sweetly sundried is so flawlessly balanced, it’s hard to believe the whole dish came together in mere minutes.
Curry, another common, endlessly accommodating staple in my diet, gets new life with the simple addition of pungent mustard greens and tender spinach. Coconut Cauliflower Curry with Mustard Greens and Spinach (page 186) blends mild spices and coconut milk to create a rich, golden elixir of a stew. Safely falling into a child-friendly heat level, it’s an excellent meal to make for a family, and ramp up the hotter spices on individual servings, to taste. Mustard greens are a newer ingredient to me, and while I would rather eat grass clippings than a couple of its raw leaves, this creamy yet still light sauce can excuse a whole host of flavor flaws- Proof positive that it only takes the right cooking method to make even the most maligned greens easy to swallow.
The salad section is of course abundant with suggestions, and now that the heat of summer has come to stay for the season, those are very enticing pages to explore. Breaking out of my own personal food taboos, I fearlessly took Nava’s lead and combined fruits with savory vegetables (gasp!) and ate watercress raw for the first time, emboldened by the Sumptuous Spring Greens Salad (page 156). It seems silly to rave about a salad, but this one deserves all the praise. Much more thoughtful than just odds and ends tossed together, the combination of sweet yet tart green apples softens the bitter bite of radicchio and peppery flair from the radishes. Creamy avocado brings texture contrast to the party, a welcome reprieve from the crisp and crunch all around. It’s a kick-starter that makes one wonder, “why didn’t I try this before?” Simple even for a side, yes, but every bit as noteworthy as an elaborate main.
Thrilled to have any excuse to pull out my oft forgotten juicer, the section on beverages provides the confidence I frequently lack when it comes to combining greens with sweeter fruits. The Spinach and Lettuce Refresher (page 206) is, as promised, very refreshing indeed! An excellent beginner’s green juice, it’s mild, not at all bitter, and lightly sweet thanks to the addition of apples; no need to add the optional agave at all. Slightly tangy thanks to lemon juice, this beverage may just become the new lemonade around here.
The beauty of the recipes showcased in Wild About Greens is that they’re built to take on whatever you throw at them. Want to swap collards for kale? Go for it! Nava provides plenty of substitution advice, but the versatility of each preparation goes beyond that. It would take a concerted effort to ruin any of these recipes; go ahead and change the veggies, add beans, take away herbs, do your worst! Wild About Greens succeeds in removing the fear of failure from cooking with new ingredients, and can plant the seed for entirely new recipe ideas. It truly has never been easier to eat green.
It would be a downright shame not to spread these delicious ideas further afield, so I’m thrilled that the publisher has so kindly offered to share an additional copy for one lucky reader to win! If you’re looking to get more greens into your diet, tell me about your current favorite leafy ingredient, and how you like to prepare it. Links and recipes are encouraged but not necessary! The basic requirements, as per usual, are names and valid email addresses in the appropriate boxes. Please, only one comment per person, and be sure to speak up before Midnight EST on June 27th. I’ll contact the winner shortly thereafter, so keep an eye to your inbox.
UPDATE: The winner, chosen by the fair and just random number generator is…
The lucky commenter behind entry #7, 3littlebrds! Get ready to load up on the leafy greens, because you’re gonna want to put them to use right away!