I’m pretty sure most people don’t eat enough greens in their diet and typically make it a goal to fix that. I’m not a crazy health nut, but still find myself frequently saying such things to myself in order to balance out all those cookies.
Instead of green side dishes, how about making those leafy greens the star of your meal? Introducing “The Leafy Greens Cookbook,” a new cookbook featuring 100 easy-to-make recipes that unlock the of kale, chard, spinach, bok choy, collard, etc. Enjoy recipes such as Pomegranate-Glazed Brussels Sprouts with Toasted Pecans, Arugula and Tomato Pizza, Stir-Fried Bok Choy with Beef, and Chicken-Kale Enchiladas.
The cookbook starts out with an introduction on getting to know your greens. There are descriptions of each green used just in case you have never seen, heard of, or tried it before. Then there are 5 more chapters covering salads and soups, appetizers snacks and sides, vegetarian entrees, poultry fish and meat entrees, and juices and smoothies.
First, I had to try one of the green smoothies. I drink a lot of green monster smoothies and was interested in a change. This one made me feel like I was on vacation. Using pineapple, coconut milk and spinach this green pina colada smoothie quickly found a permanent place in my smoothie rotation.
Until now, I had never had a gnudi and I am not sure I have ever heard of them let alone had the chance to try them before. They are dumplings made out of spinach and ricotta – basically it is ravioli filling without the dough on the outside. The recipe description characterized them as “melt-in-your-mouth good” and they were not lying! I nearly ate the entire batch in one sitting. Dangerous little buggers.
Finally, I had to try the arugula salad with strawberry balsamic vinaigrette. I’ve never pulverized strawberries before to make a salad dressing, but it was definitely a tasty first time! I went ahead and added some strawberry slices to the salad too because I love salads that are full of fruit. Combined with the orange segments, goat cheese and pecans this salad was ideal.
The next recipe I want to try? Kale and chicken enchiladas. Doesn’t that sounds good? I would’ve made it for this review but I just didn’t have time to make a fourth recipe at the moment. When it gets cooler out I want to try the green pumpkin spice smoothie! I am just not ready for fall flavors yet.
Disclosure: I was provided with a complimentary copy from Beth Cook Publicity. I was not compensated for this post. All thoughts and opinions are my own.
One year ago: No Bake Peanut Butter S’mores Bars
Two years ago: Biscoff Cinnamon Rolls