WAG those greens!*

Thursday, December 13th, 2012

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Another recipe from Nava Atlas’s Wild About Greens: Rosemary Potatoes & Collard Greens with Vegan Sausage. The greens are actually kale, since that’s what I had on hand, but otherwise I followed the recipe pretty faithfully. There are also some sweet potatoes in there, along with Lightlife breakfast links and white wine. (I used like double the recommended amount because SPIRITS!)

Pretty tasty and super-filling, though I think I have a slight preference for the Garlicky Potatoes with Greens & Olives I made last week. The lemon gives the dish a nice tang.

* In the filenames for my food photos, I’ve started including an abbreviation of the cookbook’s name for my own reference. E.g., this photo’s filename is “2012-12-11 – WAG Potatoes & Greens – 0006.”

WAG Potatoes & Greens. Love it!

Garlicky Potatoes with Greens & Olives

Friday, December 7th, 2012

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A few months back, I won a copy of Nava Atlas’s latest cookbook, Wild About Greens, from The Recipe Renovator (thanks again, Stephanie!) – along with a ginormous shipment of fresh greens from Cut N Clean Greens.

The greens – a generous assortment of kale, spinach, beet greens, and escarole – arrived earlier this week; cue: the mad rush to consume them all while they’re still fresh. In addition to copious amounts of salad, I’m hoping to try a few recipes from Wild About Greens. (Which is, after all, what they’re meant for!)

The first recipe to catch my eye contains (surprise!) both garlic and potatoes: namely, the Garlicky Potatoes with Greens & Olives. (In which the greens are kale and the olives, kalamata.)

 

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These taters taste even better than they look, y’all! Since they’re cooked in oil, I half expected them to be firm and golden brown, like the fried potatoes from yesterday’s omelet. Instead, they’re more of a cross between baked and mashed potatoes – which makes sense, seeing as you microwave ’em first. The lemon and kalamata olives really complement the garlic and basil, though sadly I didn’t have too many olives to work with. (Seriously, there were only six olives left in the jar. Pitiful! Shane let me have them all, so that was cool.) The kale stays fairly crispy, which I like, but I only used half the recommended amount – my largest skillet couldn’t hold any more than that! Another win.

Also, Nava signed my book! Maybe it’s a little silly, but I was stoked to see that. It’s the little things, you know?

 

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Now I own enough autographed books that I’ve made it a legit tag on Library Thing. Which is to say, three. I have three signed books. All prizes! Gotta start somewhere.