The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes by Jenn Louis and Kathleen Squires is a compilation of more than 175 recipes for simple, show-stopping fare guaranteed to inspire you to reach for new greens at the farmers' market, or use those that you are familiar with in new exciting ways.

The Book of Greens is organized alphabetically by type of green, each entry features information on seasonality, nutrition, and prep and storage tips, along with innovative recipes.   

The Dandelion Greens, Prosciutto and Olive Picnic Cake looks amazing and I'm going to try it with something instead of olives and maybe even later today as it has cooled off a great deal here in Colorado. (I don't like olives - I've tried). Grilled Cabbage with Miso and Lime (I love miso), Pasta Dough with Tomato Leaves and Nori and Coconut Flour Buttermilk Biscuits with Sesame Shichimi Butter are other examples what this former Top Chef contestant has in store for you in this book. Jenn's book Pasta by Hand is gorgeous - and so is this title. It isn't one of those titles that will collect dust on your shelf. 

Update:  I made the loaf Saturday morning and while I couldn't wait to cut it to get a beauty shot - because we were hungry - it is still incredibly delicious.

Special thanks to Ten Speed Press and the author for sharing the Mustard Green Pancakes recipe below. I've made scallion pancakes before and these give me so many wonderful ideas to mix the tasty morsels up a bit. Be sure to head over to our contest page to enter our giveaway - you want this book.

 

MUSTARD GREEN PANCAKES

 These aren't like breakfast pancakes; they are like the scallion pancakes you might find in a Chinese restaurant. If you love the sharp, strong flavor of mustard, then you will love these. Or if you don't want so much of a vegetal flavor, consider subbing in a milder green, such as spinach or chard. The dipping sauce drives home the Asian flavor.

MAKES 4 PANCAKES, SERVES 4
Pancakes

2 cups [280 g] all-purpose flour
1 cup [240 ml] boiling water
¼ cup [60 ml] toasted sesame oil
1 ounce [30 g] thinly sliced mustard greens (tender stems are okay)
¼ cup [60 ml] neutral vegetable oil Kosher salt
Dipping Sauce

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon thinly sliced green onions (green parts only)
½ teaspoon peeled and grated fresh ginger
2 teaspoons sugar

Put the flour in a food processor. With the motor running, slowly drizzle in 3⁄4 cup of the boiling water. Process for 15 seconds. If dough does not come together, drizzle in more water, 1 tablespoon at a time, until it just comes together. Transfer to a work surface and knead a few times to form a smooth ball. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
 
Divide the dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk, about 8 inches [20 cm] in diameter. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll the disk up like a cylinder, then start at the end and coil the dough like a snail's shell. Flatten gently with your hand and roll again into an 8-inch [30-cm] disk. 

Paint with another layer of sesame oil, lay an even layer of one-quarter of the sliced mustard greens, and roll up like a cylinder again. Again, coil like a snail shell, flatten gently, and re-roll into a 7-inch disk. Repeat with the remaining dough and mustard greens to make three more pancakes.

Combine all the dipping sauce ingredients and set aside at room temperature.
To cook the pancakes, heat the oil in an 8-inch (20-cm) nonstick or cast-iron pan over medium-high heat. When the oil is hot, after 2 to 3 minutes, carefully slip one pancake into the hot oil. Cook, shaking the pan gently until the first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs and continue to cook until the second side is and even golden brown, about 2 more minutes. Season with salt, cut into 6 wedges.

Serve immediately with the sauce for dipping.

Repeat with the remaining pancakes. 

OTHER GREENS THAT WORK IN THIS RECIPE:
nettles, spinach, lamb's quarters
 

"Reprinted with permission from The Book of Greens by Jenn Louis, copyright © 2017. Photography by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC."

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