|Pages/Publication Date:||197 / 2012|
Finally back in print, this classic guide to greens comes from the author of How to Cook Everything and Food Matters. Kale and collards, radicchio, Chinese cabbage, Swiss chard, mustard greens, broccoli raab, arugula, Belgian endive—leafy greens are among our most delicious, nutritious, and versatile vegetables. Mark Bittman describes more than 30 common greens, explaining where and when to purchase them, why they're good for you, and how to cook them in 120 delicious, healthful ways. Here are recipes for Grilled Chicken Salad with Mesclun, Gingered Cabbage, Coconut Curry Soup with Chard, Risotto with Arugula and Shrimp, Baked Penne with Radicchio and Gorgonzola, and Corn and Kale Stew.