The Leafy Greens Cookbook Review
The Leafy Greens Cookbook: 100 Creative, Flavorful Recipes Starring Super-Healthy Kale, Chard, Spinach, Bok Choy, Collards and More by Kathryn Anible
When I was growing up, my family always ate beet greens and spinach, because we had a garden. I have always loved anything green. As a mother with four children of my own, I hate to admit that we do not eat enough leafy greens. I just have never really incorporated them into my cooking, mainly because my husband hates them, but that is no excuse. It does not teach the children to want to eat healthy, that's for sure. I was excited to receive a copy of The Leafy Greens Cookbook to review.
The Leafy Greens Cookbook is packed with 100 easy-to-make recipes that will have you getting greens into every meal, including:
- Swiss Chard Breakfast Burrito
- Black Bean, Corn and Kale Salad
- Vegetable Egg Rolls
- Arugula and Tomato Pizza
- Spinach and Ricotta Stuffed Shells
- Stir-Fried Bok Choy with Beef
- Kale and Chicken Enchiladas
- Watercress and Salmon Coconut Curry
- Green Pumpkin Spice Smoothie
- Blueberry Bok Choy
With simple, mouthwatering ways to serve favorite greens like spinach and romaine, as well as new and exciting options like kale and chard, this book shows how eating ultra-nutritious leafy vegetables can be fun and delicious.
Packed with health-boosting vitamins, minerals and antioxidants, greens are becoming more popular than ever, and with this book, cooking them into delicious dishes is easier than ever. Serve collards with red beans and rice for a classic taste of the South. Top miso mustard greens with perfectly seared flank steak for an impressive entrée. Stuff spinach into a chicken breast wrapped with a slice of bacon to have even the pickiest eater asking for seconds.
Although I have my mind set on trying several of these recipes very soon, I started with the 'Kale Chips' recipe that I have heard many friends raving about on Facebook. You simply tear up your freshly washed kale into chip-sized pieces and put them into a mixing bowl.
Next, you add two tablespoons of olive oil , a teaspoon of garlic powder and a teaspoon of sea salt. Toss all the ingedients together until the kale leaves are evenly coated.You preheat the oven to 250 degrees, and layer the kale evenly on a cookie sheet. Bake for no more than ten minutes. The kale chips come out crispy and delicious.
Next on my menu I am planning to make the Kale and Chicken Enchiladas, (since my family loves chicken enchiladas already.) And, I want to make the Spinach and Ricotta Stuffed Shells. Very soon. Yum!
Looking through The Leafy Greens Cookbook had definitely given me some wonderful ideas of some very tempting as well as healthful dishes to make for my family.
You can purchase The Leafy Greens Cookbook on Amazon.com
Disclaimer: I received a copy of this cookbook to review and to keep. The opinions are my own.