Greens + Grains

February 15, 2015

Why would you choose kale over collards or barley over buckwheat? Here, food writer Watson highlights the unique characteristics of more than a dozen types of greens and grains. After sharing easy techniques that can help readers process a glut of either, she combines the two in soups, small plates, salads, and main dishes. Despite the occasional crumble of bacon, these easy and feel-good recipes (e.g., beet greens and barley borscht, chard quinoa terrine, wild rice salad with kale, pecans, and blueberries) are vegetarian-friendly. They also include refreshing preparations beyond boiling; quinoa, for example, is used as a breading agent, crunchy condiment, and cracker component. VERDICT This practical and colorful collection offers a wide variety for fans of leafy, grainy dishes, and like Liana Krissoff's Whole Grains for a New Generation, it's very accessible. For a more diet-focused take, try Patricia Green and Carolyn Hemming's Grain Power.

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