Cooking with Greens: A Guide to Cooking with Nature’s Most Flavorful Ingredients

Discover 100 recipes that optimize the flavors, textures, and healing powers of greens, from the author of Cooking with Mushrooms.

While greens are celebrated for their health-giving properties, they are also delicious, complex, and beautifully ready to shine in creative pastas, breads, soups, sweets, cocktails, and beyond. Cooking with Greens, by acclaimed author and photographer Andrea Gentl, provides a comprehensive guide to the leaves, shoots, stalks, herbs, and flowers that make up the family of greens. The book starts with guide to commonly known greens like kale, chard, and cabbage, and then presents wilder varieties like nettles, agretti, mustard greens, and lamb’s quarters. Readers will learn how to use these greens both raw and cooked in ways beyond the conventional salad and to incorporate greens into every meal from Bagagreenoush dip, Herby Green Pozole soup, Japanese Seven Greens Rice Porridge, Lasagne Verde, the Green Negroni cocktail, and more.