Greens are wonderfully versatile if you know how to cook them.
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| Jessica Tagliaferro is a Brooklyn, NY-based writer, editor, and librarian.
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June 2005
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Greene on Greens
By Bert Greene
Knowing exactly how to identify the freshness, storage needs, and best modes of preparing vegetables can sometimes elude those of us who grew up without a vegetable garden. Bert Greene’s ''love letter to the thirty or so vegetables” he most prizes most can cure a distaste for tough, dark greens and offers wonderfully inventive recipes that were ahead of their time twenty years ago and probably still are today (tomato cake with tomato butter cream frosting!?). The Kale Slaw and Chevre'd Broccoli are favorites.
—A favorite book of Jessica Tagliaferro
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