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4.5
This is a small unassuming book with no pictures, easily overlooked, which would be a darn shame. Greens is absolutely packed with smart ideas, flavor, and easily put together recipes that maximize the greens but, beyond being a specialty type book, this is just a fabulous book for making great food.There are southern recipes, of course, but also Asian, Middle east, a whole world of green flavors.Head gives directions for making some recipes vegetarian. The recipes are divided into soups, sides and salads, main courses, and relishes. The recipes are imaginative and accessible. While the main thrust is collards, turnip greens, mustard greens, and a few scattered for kale, I found I could substitute swiss chard and kale for some, although living in New Orleans I have access to all the greens. It mostly depends on what I have in the fridge at the time I want to throw something together.Some of my favorite recipes that are my favorites, hard to choose since I have yet to tr one I don't like, include the Lebanese collard and lentil soup. Easy to throw together with the warm spices and beans, this is a very filling soup. Collard greens and Brussels sprouts with gremolita is a powerhouse of flavor, super satisfying, and nutritious. Collards and cornmeal dumplings with ham stock .. amazing. And the garlicky collard greens on cornmeal with poached eggs is one of my favorite lunches.There are many more, this little book has given me so many delicious recipes that make getting those greens in our diet easy and delicious
