The Leafy Greens Cookbook, a new cookbook by Kathryn Anible features one hundred easy to make recipes that unlock the delicious flavours of kale, chard, spinach, bok choy and more.
Leafy greens are a powerhouse of nutrition, fat and cholesterol free and full of minerals, vitamins and antioxidants. If you are leery of munching on a plate of unappetizing green things, but want the benefits of these superfoods, this is the book for you. With delicious and inventive recipes like Swiss Chard Breakfast Burritos, Pizza with Arugula and Tomato or Stir-fried Bok Choy with Beef, this handy little cookbook will prove to be a hit with anyone, especially picky eaters or dubious diners.
“While not every green will become a favourite,” writes Anible, “they are all worth trying. Many of the recipes in this book offer leafy green alternatives, as many flavour combinations complement several varieties of greens…the health benefits, the ease of preparation and the affordability of greens will make you want to add them to every meal.”
Anible holds a degree in Culinary Nutrition and has over fifteen years experience as assistant director of food services for a hospital in Albany NY, as a caterer and private chef, so her experience, coupled with travels around the globe are reflected in this well thought-out cookbook. Chapters include a section for salads and soups, appetizers and snacks, vegetarian as well as meat and fish entrees, and even a chapter on juices and smoothies, perfect for a high-powered breakfast or mid-day pick-me-up.
The helpful introduction, “Getting to Know Your Greens” helps to take the guesswork out of the equation, and should inspire you to make exciting and adventurous choices the next time you are wandering-or wondering-up and down the aisles at Fiesta Farms. And the next time you purchase a bag of Toby Davidson’s amazing Cookin’ Greens you’ll have some great ideas about how to make them shine.
Here is just one of the one hundred recipes from The Leafy Greens Cookbook to get you in the mood for more greens. This is especially perfect for a hot summer day, make a big batch and enjoy it over the long weekend.
Chilled Watercress Soup
½ medium cucumber, peeled and diced
4 cups packed watercress
2 cups frozen peas
3 cups chicken broth or vegetable broth
¼ cup plain yogurt
3 tablespoons balsamic vinegar
salt and pepper
¼ cup crumbled feta or goat cheese
Add the cucumber, watercress, peas, broth, yogurt and balsamic vinegar to a blender, and blend until smooth. Season to taste with salt and pepper. Pour into serving bowls and top with feta or goat cheese, if desired. This can be made ahead and stored covered in the refrigerator for up to 3 days