Mark Bittman, popular cookbook author and food writer whose column, The Minimalist, has appeared for 13 years in the New York Times , is a strong advocate for eating vegetables, particular greens.

His useful book, “Leafy Greens,” recently came out as a paperback from Wiley. It’s subtitled “An A-to-Z Guide to 30 Types of Greens plus More than 120 Delicious Recipes,” and full of information on all sorts of nutritious and palate-pleasing greens.

Kale, collards, radicchio, mustard greens, Chinese cabbage, arugula, Belgian endive and Swiss chard are all represented. Home cooks will find a treasure trove of salad, soup and main-course recipes.