I just got my copy of Molly Watson’s Greens + Grains published by Chronicle Books.
It’s full of inspiring recipes
with great colour photos. You can use a lot of kale, chard
and collards in these dishes and combine them with grains in every recipe.
Watson’s advice is honest – she likes some grains a lot more than others.
Her advice for cooking millet – “add plenty of butter and cheese.”
Meat and seafood recipes are also included
plus many of the meals can be cooked in one pot. Hurray!