Greens Glossary

Whether you’re tossing together a simple side salad or building a showstopping bowl, not all greens are created equal. From the spicy snap of arugula to the tender sweetness of butterhead lettuce, this glossary walks you through the flavor, texture, and best uses for your favorite leafy greens.

• Arugula – Known for its tart, bitter, and peppery flavor. Great in salads on its own or as part of a blend. Simple olive oil and vinegar is the way to go with this green.
• Spinach – Mild, slightly sweet, and refreshing raw and a bit more pungent when cooked, spinach is one of the most versatile greens available. Will work with any dressing.
• Red Vein Sorrel – A lemony, almost sour flavor that adds an acidic bite to salads and dishes. Especially good with chicken.
• Mizuna – Also called Japanese mustard greens or spider mustard, it is native to East Asia. It has dark green, serrated leaves with thin stems and a peppery, slightly bitter flavor. 
• Butterhead – Named for its sweet, buttery flavor and soft, ruffled outer leaves. Oil and vinegar might not be enough flavor for this lettuce, but anything from a vinaigrette to a light, creamy dressing is perfect.
• Chard – Large, textured leaves have a mostly mild flavor. Use in salads or saute for a side. Remove the stems, cut into small pieces, and pickle or roast them to toss in a salad or use in a vinaigrette. 
• Mache – It has a characteristic nutty flavor with delicate, tender leaves like butterhead lettuce, but less sweet and more herbal. Also called corn salad and lamb’s lettuce. 
• BokChoy – Chinese cabbage with a bright, fresh white bottom and mild, lush green tops. Both raw and roasted preparations are lovely. 
• Kale – Extremely nutritious, earthy, and hearty. Great in warm or cold salads.

For a more visual guide to greens, keep scrolling. Consider this your cheat sheet to mixing, matching, and dressing up your greens all season long.