Eat Greens: Seasonal Recipes to Enjoy in Abundance
by Barbara Scott-Goodman and Liz Trovato, Running Press, 2011.
I’m scanning a shelf of cookbooks and you cannot imagine my delight when I see the title Eat Greens. Yes, Eat Greens! It’s a cookbook about growing, cooking and eating everything green. I have been obsessed with spinach salads for a couple of years now, and we’ve been growing cabbages (plus some greens, zucchini, okra, and cucumbers) successfully for several years now. In short, I have become a green vegetable snob, thinking what is the point of eating a vegetable if it is not green. Well, I am sure there is a reason to do so, and there is something to be said for variety in the diet.
Eat Greens is a delightful cookbook because in addition to the great recipes organized by vegetable, it also lists the nutritional breakdown of every green vegetable. Most green vegetables provide the most concentrated nutrition of any other food. They contain vitamins A, C, K, E and many of the B vitamins as well. If that weren’t enough, they also provide iron, potassium, magnesium, and they’re a great source of fiber, too.
Whether you are trying to increase your love for the green or simply want to learn how to cook your green veggies a new way, this is a great book. And you can reward yourself and your family by talking about all of the wonderful nutrition at the dinner table.
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