Nava starts with a wonderful introduction to greens in general; how to purchase and store etc, then follows this with a look at all the greens she uses in the recipes, a bit of info about each, with the recipes they are used in listed afterwards - especially handy for when you have a specific green and want to quickly search for recipes. The chapters start with basic preparations - which suit most greens, a handy how to guide this chapter, and then follows with greens used in more substantial recipes, and even a chapter on smoothies and juices. You're covered for all uses!
Recommended?? For sure! and for everyone. I had mostly complete hits with the recipes I made. Apologies for not many photos.
Page 40 Simple Garlicky Greens
How I often prepare them anyway, but with loads of variation in the recipe for the type of green you have. A nice guide, and introductory recipe.
Page 47 Chard with Raisins and Pecans
I've made something similar before, but I do love this combo - the sweet raisins, creamy pecans and slightly bitter chard. Yum, and simple too.
Page 64 Tahini-Lemon Sauce
Great on cooked greens as well as used as a salad dressing!
Page 65 Spicy Peanut Sauce
I do love peanut sauces and this one was very nice.
Page 66 Avocado-Tahini Dressing
I needed a tiny touch more lemon juice to balance this one, but lemons aren't consistent in the juice they have, so its good to adjust to taste.
Page 78 Oven Baked Kale Chips
More of a how-to guide than a recipe I enjoyed these. I doused mine before cooking in a mixture made with - 2 Tablespoons Nutritional Yeast, 1 teaspoon Chili Powder, 1/2 teaspoon dried Basil, 1/4 teaspoon each of Onion Powder and Garlic Powder - and it was lovely, spicy but not too much. A little like pizza kale chips!
Page 88 Bok Choy Fried Rice
I wasn't sure about this until I tasted it, and I loved it. Will make many times I am sure, though will maybe reduce the oil slightly.
Page 117 Pasta with Asparagus. Arugula, and Sun Dried Tomatoes
A little on the dry side so did need some additional oil, I liked this one a lot but I do love both asparagus and arugula. Super simple.
Page 135 Cumin-Roasted Cauliflower and Kale
I really enjoy roasted cauliflower so I liked this. I did cook the kale a little longer to crisp up a little lie chips (even though the recipes says not to) as I like it that way. Easy to make and tasty.
Page 151 Kale and Cucumber Salad
I should have massaged my kale a little longer, and would have liked a stronger flavour in their somewhere, (maybe more scallion, or a little garlic but that is personal taste preference) but overall a nice salad.
Page 158 Pinto Bean Salad with Watercress and Dill
Though I did use black beans as I ha some open which needed using. Tasty balance of the peppery and creamy.
Page 168 Sesame-Ginger Salad Dressing
Super good. Used leftovers as a marinade for tofu and it worked really well.
Page 169 French Dressing
OK. Easy to make - it is what is says it is.
Page 192 Curried Spinach and Chickpea Soup
I liked this better the next day, and if making again would add the chickpeas earlier, probably with the tomatoes so they soak up more flavour, then wilt the spinach just prior to serving - even maybe make the soup ahead and wilt the spinach in the next day.