Brassicas by Russell, Laura B. -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Foreword Introduction Brassica Basics

Flavor Profiles Taming the Beast: Turning Bold Flavors into Tasty Dishes Universal Pairings: Brassicas’ Best Friends Selection, Storage, and Prep Tips Washing Greens V Cut Techniques That Make Brassicas Shine Keep the Smell Under Control Frozen Vegetables Equipment Pantry Basics

Chapter One: Kale

Master Kale Sauté Citrusy Green Smoothie Lemony Kale Shreds with Salty Cheese Smoky Kale Salad with Toasted Almonds and Egg Kale Pesto Roasted Kale Chips Kale and Sweet Potato Sauté Spicy Kale Fried Rice Miso-Glazed Kale and Shiitakes Sausage, Kale, and White Bean Stew Caldo Verde Kale and Egg Muffins

Chapter Two: Cauliflower

Roman Cauliflower Sauté Indian Potato and Cauliflower Curry Cauliflower with Salsa Verde Roasted Cauliflower with Pickled Peppers and Mint Boke Bowl Cauliflower and Brussels Sprout Salad with Thai Vinaigrette Creamy Cauliflower Gratin Cauliflower Soup with Gingerbread Spices Cauliflower Hummus Romanesco Summer Salad Mexican Pickled Vegetables Cauliflower Rice

Chapter Three: Brussels Sprouts and Cabbage

Roasted Brussels Sprouts with Parmesan Crust Brussels Sprout Leaves with Lemony Yogurt Dressing Charred Brussels Sprouts with Pancetta and Fig Glaze Keralan-Style Brussels Sprouts Wilted Brussels Sprouts with Bacon and Tomatoes Colcannon with Brussels Sprout Leaves Greek Shaved Cabbage and Fennel Salad Five-Spice Red Cabbage Salad Braised Sauerkraut with Apples and Cider Roasted Cabbage Wedges with Lemon-Thyme Vinaigrette Cabbage Confetti Quinoa Rustic Vegetable Soup

Chapter Four: Broccoli

Steam-Sautéed Broccoli Kohlrabi and Broccoli Stalk Slaw Lemony Broccoli Chop Grilled Broccoli with Mustard Vinaigrette and Blue Cheese Roasted Broccoli with Savory Granola Broccoli and Pepper Jack Frittata Creamy Leek and Broccoli Soup Red Curry Soup with Broccoli and Shrimp Roasted Broccolini with Winey Mushrooms Brassica Sprouts Salad with Avocado-Lime Cream

Chapter Five: Leafy Brassicas

Quick Collards Sauté Curried Collard Greens Sunshine Wraps Spanish Tortilla with Mustard Greens Mustard Greens with Caramelized Sweet Onion Clyde Common’s Broccoli Rabe Salad with Pistachios and Lemon Vinaigrette Broccoli Rabe with Romesco Sauce Classic Sautéed Broccoli Rabe with Garlic and Anchovies Watercress Salad with Ginger Carrot Dressing Peppery Greens Salad Spicy Soba Noodles with Wilted Watercress White Pizza with Arugula and Prosciutto

Chapter Six: Asian Brassicas

Garlicky Stir-Fried Bok Choy Bok Choy and Crystallized Ginger Waldorf Salad Grilled Baby Bok Choy with Miso Butter Chinese Broccoli with Ginger and Oyster Sauce Kimchi Pancakes Vietnamese Napa Slaw Sesame Cabbage Stir-Fry Mizuna Salad with Cumin-Roasted Cauliflower Italian-Style Greens Soup with Arborio Rice Tatsoi and Blueberry Salad

Chapter Seven: Root Brassicas and Kohlrabi

Rooty Mash Roasted Radish Salad with Blue Cheese Tropical Radish Rice Salad Sautéed Spring Turnips with Their Greens Moroccan Turnip and Chickpea Braise Turnip and Apple Salsa Miso Vegetable Soup Roasted Rutabagas with Rosemary and Maple Horseradish-Dill Cream Mushroom and Buckwheat Soup with Horseradish Gremolata Kohlrabi Crudités with Creamy Feta Dip Kohlrabi Curry

Brassicas and Your Health: Special Issues Special Diets Special Diets Table Acknowledgments Contributors Selected Bibliography Index