Guide to Greens

Leafy, nutrient-rich mustard greens, collards, and Swiss chard offer wonderfully unique texture and flavor that spice up any meal.

ARUGULA

Taste: Pleasantly pungent and peppery

Best in: Salads and sandwiches. Also known as rocket, roquette, rugula, and rucola, the leafy green is a staple of Italian fare and often found in mesclun (young tender greens) salad mixes, where it behaves like a cross between lettuce and herb.

Smart substitutions: Watercress, endive, or young mustard greens

Recipes:
 Arugula Salad with Shrimp and Grapes
 Chicken-Arugula Focaccia Sandwiches
 Tomato Fettuccine with Shrimp and Arugula

BEET GREENS

All-star nutrient: Potassium

Body benefit: Blood pressure balance

When cooked, a cup contains almost a third (1,309mg) of the potassium you need in a day. But you don't have to cook: These burgundy-veined beauties are softer in texture than other hearty greens and can be eaten raw.

Recipes:
 Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula 
 Pasta with Beet Greens and Raisins
 Potato-Beet Gnocchi

BROCCOLI RABE

Taste: Broccoli rabe, a cooking green popular in Italian cuisine, resembles tiny clusters of broccoli florets amidst bunches of leaves. The leaves have a slight bitter flavor.

Best in: The leaves are best cooked or sautéed to bring out the flavor (the stalks are too bitter to eat).

Smart substitutions: Chinese broccoli, dandelion greens, or Swiss chard

Recipes:
 Broccoli Rabe and White Bean Soup
 Gomiti with Broccoli Rabe, Chickpeas, and Prosciutto
 Garlicky Broccoli Rabe

COLLARDS

Taste: A good bit like cabbage-no surprise, since collards are a variety of cabbage

Best in: A variety of world cuisines. Southerners boil collards with bacon or ham hocks; Italians simmer them in bowls of minestra.

Smart substitutions: kale, mustard greens, or turnip greens

Recipes:
 Ham, Collard Greens, and Egg Noodle Bowl
 Collard Greens with Lima Beans and Smoked Turkey
 Sherry-Glazed Salmon with Collard Greens

ENDIVE

Taste: Prickly texture and slightly bitter taste

Best in: Use in salads or stir into soups and bean dishes.

Smart substitution: Escarole, mustard greens, arugula, or spinach

Recipes:
 Belgian Endive-and-Apple Salad
 Endive Stuffed with Goat Cheese and Walnuts
 Braised Fennel and Endive

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