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Leafy Vegetables

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
No summer salad would be complete without a bowl brimming with fresh, crisp salad leaves, dressed simply with a vinaigrette or served with an array of other vegetables. We usually eat them raw in salads or use them as wrappers or containers for fillings, but some leafy greens are usually cooked, such as cabbage and brussels sprouts.

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