Greens Glossary

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 add 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.