The Complete Leafy Greens Cookbook: 67 Leafy Greens and 250 Recipes

Sampson (200 Best Canned Fish and Seafood Recipes) provides a thorough resource for readers looking to expand their nutritious horizons with leafy green super foods. The highly diverse range of greens includes plants from the brassica-family (e.g., arugula, bok choy, cabbage, and tatsoi), lettuces (e.g., butter, romaine, and iceberg); and other assorted edible greens such as grape leaves, sorrel, and ramps. Sampson organizes each variety alphabetically, briefly discussing origins, culinary history, and general availability. She details storage, shelf life, and usage instructions, as well as nutrient content and even traditional medicinal uses, before moving on to recipes. From a salad made with mache, corn, and fingerling potatoes to Ethiopian cabbage stew and a giant Stromboli packed with rapini and smoked mozzarella or a Tuscan kale pesto, Sampson provides a large range of vegetarian fare for starters, main courses, and sides. The final chapter includes over 20 green beverage recipes, including "Green Chai Shake" and "Plum Good Dandelion Aperitif." Many of the greens are unlikely to be found in the average supermarket, but there tips for locating obscure varieties: amaranth, for instance, is most likely found in Asian or Caribbean markets. Still readers with little time or access to specialized grocers may wish Sampson had included suggested substitutions among the varieties. Otherwise, this cookbook is about as comprehensive as it gets. (Nov.)