Hearty Greens

Find 12 popular greens, and nutritious recipes that use them.

 

SPINACH

Taste: Mildly bitter and earthy

Best in: A wide variety of salads and entrées. Be sure to wash thoroughly-spinach, especially more mature leaves, likes to hang onto grit.

Smart substitutions: For cooked dishes, Swiss chard, beet greens, kale, turnip greens, escarole; arugula in salads

Recipes:
 Autumn Apple and Spinach Salad
 Creamed-Spinach Gratin
 Hearty Beef, Pasta, and Spinach Minestrone


 

SWISS CHARD

Taste: Chard is in the same family as beet, so you may detect some beetlike flavor in the ribs. The leaves taste more like intensely flavored spinach.

Best in: Swiss Chard's hearty leaves are excellent added to cooked dishes such as casseroles, stews, and lasagnas.

Smart substitutions: Beet greens or spinach

Recipes:
 Spicy Swiss Chard with Lemon
 Swiss Chard Spanakopita Casserole
 Ziti with Chard


 

TURNIP GREENS

Taste: Cooked, they're pleasantly pungent and bitter

Best in: Braises, stews, and sautés. Remove the tough central rib before cooking. Cooks often use a mix of turnip greens and milder greens like spinach or collards to soften the bitter flavor. Avoid cooking turnip greens in an aluminum pot or pan, which can give them an off flavor.

Smart substitutions: mustard greens, collards, kale, Swiss chard, spinach

Recipes:
 Turnip Greens
 Sicilian-Style Greens over Polenta
 Turnip Green and Shiitake Mushroom Calzone with Smoked Cheddar


 

WATERCRESS

Flavor: Peppery, with a touch of mustard (it's a member of the mustard family)

Best in: Salads, and as a garnish

Smart substitution: Arugula

Recipes:
 Broccoli, Orange, and Watercress Salad
 Citrus Salad with Shrimp and Watercress
 Roasted Potatoes with Tangy Watercress Sauce

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