“Jenn Louis is my greens-obsessed soulmate. In this gorgeous book she painstakingly runs through every green, herb, and chicory imaginable with detailed instructions and inspired advice—not to mention an incredible array of recipes for using this ultimate superfood. Her style is so personal yet so approachable—bringing in Asian, Middle Eastern, and West Coast flavors. I can’t wait to cook from this book!”
— SUZANNE GOIN, chef and author of The A.O.C. Cookbook
“This is the only resource you’ll ever need on the myriad greens, known and unknown. It’s inspiring. It’s comprehensive. And it’s completely accessible. Jenn Louis has knocked this one out of the park. Get ready for a fun adventure eating your greens.”
— CARLA HALL, chef, restauranteur, and cohost of The Chew
“Jenn Louis’s food always startles then beguiles. Innovative, yet based in tradition, this is food you can eat every day. The Book of Greens is a smart, well-organized primer on my favorite food: greens. Jenn’s use of spice, fruit, acid, and herbs to bring a dish to life is a deeply personal signature and yields food that is bright, compelling, and delicious.”
— NANCY SINGLETON HACHISU, author of Preserving the Japanese Way
“The Book of Greens is a reminder of how wide the world of delicious plants can be—and gives us some easy, delicious ways to try them.”
– ORGANIC LIFE
“Do not set your sights on new ideas for asparagus or haricots verts if you pick up The Book of Greens by Jenn Louis, a chef and restaurateur from Portland, Ore. This beautifully photographed book is tightly focused on edible leafy plants, some of which, like arugula and romaine, you’ll find every day. Many others, including chrysanthemum greens and red orach, are rarities in most markets, though her recipes suggest substitutes.”
– NEW YORK TIMES
“But even if you only make a handful of recipes from The Book of Greens to begin with, the incredible bounty of information will—if you’re adventurous and resilient!—introduce you to flavor pairings, techniques, and ingredients, all while challenging your understanding of what greens can even do. And when you do come home from the market with an exciting new leafy friend, The Book of Greens will be in your library, full of suggestions for very special ways to use it.”
– FOOD52
“Chef Jenn Louis profiles 40 of her favorites, from basic Brussels sprouts to underutilized cardoon and celtuce. Standout recipes: Charred Cabbage with Miso and Carrot Greens Salsa Verde.”
– MODERN FARMER
the basics 4
how to use this book 6
types of greens in this book 8
notes on commonly used ingredients 10
seasonal chart 12
bowls 101 14
greens 17
Agretti 19
Amaranth 23
Arugula 27
Bok Choy 33
Broccoli Rabe 41
Brussels Sprouts 51
Cabbage 55
Cardoon 63
Celtuce 69
Chard 77
Chickweed 84
Chicories 87
Chinese Celery 104
Chrysanthemum 107
Collard Greens 111
Dandelion Greens 119
Gai Lan (Chinese Broccoli) 127
Herbs 131
Kale 145
Lettuces 153
Mâche 169
Malabar Spinach 172
Mallow 175
Minutina 178
Mizuna 181
Mustard Greens 185
Nettles 191
New Zealand Spinach 196
Purslane 199
Red Orach 203
Root, Fruit, and Vegetable Greens 207
Seaweed 241
Sorrel 247
Spigarello 251
Spinach 255
Succulents 261
Tatsoi 267
Watercress 271
Water Spinach 278
Wild and Foraged Greens 281
larder 291
