Wild About Greens
Wild About Greens
125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves
by Nava Atlas
June 5, 2012
Contact: Blanca Oliviery
From Collard-Wrapped Yellow Rice and Black Bean Enchiladas to Kale and Red Quinoa Salad, discover 125 delicious recipes highlighting the leafy greens that have become so readily available at farm markets, produce stands, and supermarkets.
In her irresistible plant-based dishes, accomplished vegan cookbook author Nava Atlas demonstrates the versatility of kale, chard, bok choy, arugula, and more. You’ll learn some of the basic methods of preparing leafy greens so they really shine, including sautés, braises, and stir-fries. Atlas also skillfully incorporates them with potatoes, eggplants, and other sturdy veggies. In her capable hands, fresh salads, nourishing soups and stews, and luscious smoothies are superbly flavored with the goodness of greens. And they’re simply splendid in recipes featuring grains, beans, and pastas.
Now that there’s a bounty of leafy greens to take home, here’s how best to enjoy them.
About the Author
NAVA ATLAS is the author and illustrator of many well-known vegetarian and vegan cookbooks, including Vegan Holiday Kitchen, Vegan Express, Vegan Soups and Hearty Stews for All Seasons, The Vegetarian Family Cookbook, and The Vegetarian 5-Ingredient Gourmet. Her first book was Vegetariana, now considered a classic in its field. Nava is also a visual artist, specializing in limited-edition artists’ books and text-driven objects and installations. Her work has been shown nationally in museums, galleries, and alternative art spaces and is part of many museum and university collections. Learn more about Nava at VegKitchen.com, and navaatlasart.com. She has two grown sons and lives in the Hudson Valley region with her husband.
Smoky Potatoes with Turnip Greens
4 to 6 servings
Think of this recipe as a smoky, spicy, Southern U.S.–inflected version of colcannon, the famous Irish potato-and-cabbage dish (see page 000 for Kale & Cabbage Colcannon). It’s a great choice for the all-too-rare occasion when you get a nice, large bunch of turnip greens from your CSA or farmers’ market.
2 tablespoons olive oil
3 to 4 shallots, thinly sliced, or 1 medium onion, finely chopped
4 cloves garlic, minced
6 medium potatoes, peeled and cut into 1⁄2-inch dice
1 bunch turnip greens (large or small), stemmed and sliced
2 tablespoons apple cider vinegar
1 teaspoon sweet paprika
1 teaspoon smoked paprika, more or less to taste
1⁄2 teaspoon mesquite-flavored seasoning or liquid smoke, more or less to taste
1⁄3 cup sliced sun-dried tomatoes (oil-cured or not, as desired)
A few grains cayenne pepper
Salt and freshly ground pepper to taste
Heat the oil in a steep-sided skillet or stir-fry pan. Add the shallots or onion, and sauté them over low heat until they’re translucent. Add the garlic and continue to sauté until both are golden.
Add the potatoes and 1 cup water. Bring to a slow boil, then cover and simmer gently until the potatoes are tender, about 15 minutes.
Mash about a quarter of the potatoes, just enough to create a thick base for the dish. Add the greens, a batch at a time if need be, and cook, covered, for about 5 minutes, until the greens are wilted and just tender.
Add the remaining ingredients, adjusting amounts so that the dish is smoky and spicy to your liking, and cook over low heat for 5 minutes longer. Add a small amount of additional water, if necessary (the consistency should be nice and moist, but not soupy), then serve at once.
Stir-Fried Bok Choy & Snow Peas with Shiitake Mushrooms
4 to 6 servings
Serve this quick, tasty stir-fry on its own or over rice or quinoa.
1 tablespoon safflower or other healthy vegetable oil
1 medium onion, halved and sliced
1 tablespoon dark sesame oil
1 medium bunch regular bok choy or 4 to 6 baby bok choy, sliced diagonally, leaves chopped
4 to 6 ounces fresh shiitake mushrooms, stemmed and sliced
2 cups snow peas, trimmed and cut in half
2 tablespoons reduced-sodium soy sauce or tamari
3 tablespoons dry sherry
1 to 2 teaspoons grated fresh or jarred ginger
Dried hot red chili flakes, to taste, optional
Heat the oil in a large skillet or wok. Add the onion and stir-fry over medium heat until translucent.
Drizzle in the sesame oil and turn the heat up to high. Add the bok choy, shiitakes, snow peas, soy sauce, sherry, and ginger. Stir-fry until the vegetables are tendercrisp. Err on the side of less time than more; this takes only 2 to 3 minutes. Add dried hot pepper flakes if desired. Season with additional soy sauce if desired and serve at once.
These Recipes may be reproduced with the following credit:
Recipes from WILD ABOUT GREENS by Nava Atlas. (Sterling; June 5, 2012; $24.95/Hardcover: ISBN-13: 978-1402785887). http://www.sterlingpublishing.com/.