Greens

“[Head’s] supper-plate basics . . . and kicky contemporary dishes . . . showcase the rich flavors that can be coaxed out of simple ingredients.” — Stanford Magazine

“Will prompt cooks to head straight to the produce aisle.” — The Sun News

“50 delicious ways to cook collards, kale, turnip and mustard greens.” — Taste 2017 Food Guide

“Thomas Head’s clever cookbook is packed with innovative recipes and information about greens. Collard empanadas are new and original, and I look forward to trying the mustard green pesto. It’s nice to see the sadly neglected dandelion green included here, and I am glad to see a posole and a peanut stew making perfect sense as vehicles for greens. The addition of pickles and relishes is a nice touch. Cooks of all levels can tackle these clear and easy-to-follow recipes, from the basics to the new, with success!” — Bill Smith, author of Crabs and Oysters: A Savor the South Cookbook

“An inspiration to cooks in the South and all around the country. As easy to read as to follow, the recipes are appealing and varied — the internationally inspired ones are particularly tempting. A welcome addition to the Savor the South collection.” — Cynthia Graubart, coauthor of Mastering the Art of Southern Cooking