The Book of Greens by Jenn Louis and Kathleen Squires is an encyclopedic reference to the world of greens. Since I received this cookbook my eyes have been opened to an array of greens I never even know existed. In fact, there are 40 varieties of greens mentioned here and more than 175 recipes using these greens. This comprehensive book is everything it says to be and more.
The Book of Greens isn’t just a cookbook as its full of helpful advice as well. It’s organized alphabetically by greens and includes information such as the history, seasonality, nutrition, prep and storage tips. This book is for a home cook who wants to cook healthy, delicious, and vegetable-focused meals that are creative and unique.
For the purpose of this review I chose to try the Bok Choy Salad with Chicken and Oranges. This recipe was easy to make, healthy and filling. Bok choy is rich with vitamin A and C, potassium, and beta-carotene and known for their immune boosting properties. Crunchy bok choy, tender chicken, and sweet bites of oranges are drizzled with a delicious miso vinaigrette. The dressing packs a flavorful and vibrant punch to the dish that makes this salad one of a kind.
Just a few of the other recipes I look forward to trying are the Sui Mai (Chinese Dumplings) with Collard Greens, the Dandelion Salad Sandwich, Carrot Greens Salsa Verde and Egg Pizza, and the chicken and Pork Belly Paella with watercress. This book will have you reaching for new greens at the Farmers market, and using old standby’s in totally different ways (hello lettuce in carrot cake!).
The Book of Greens was provided by Blogging For Books for the purpose of a review but the opinions are my own.
The recipe for Tender Bok Choy Salad with Chicken and Orange comes from page 37 in The Book of Greens.
- 4 Boneless, skinless chicken breast
- Chicken stock
- 12 ounces baby bok choy
- 1 small shallot, thinly sliced
- 4 oranges, peeled and segmented
- ½ cup roasted cashews
- kosher salt
- Miso vinaigrette (found on page 300 in the Book of Greens Cookbook)
- Place the chicken breast in a pan and add enough chicken stock to just cover. Bring to a simmer over high heat, then decrease the heat to low, so that the stock doesn't bubble, and gently cook the breast. After about 3 minutes, when the breast are firm on the outside and tender in the middle, remove from the heat. Keep the breasts submerged for an additional 1 to 2 minutes, until firm and cooked through.
- Cut the white stalks of the bok choy crosswise into pieces ¼ inch wide; keep the green leaves whole. Combine the bok choy in a bowl with the shallot, orange segments, cashews and chicken. Season with salt and dress with the miso vinaigrette before serving.