Arugula

FLAVOR: Bitter and peppery. USES: Fresh in salads or sandwiches, add to soups, or sauté for vegetable dishes.

Kale

FLAVOR: Mildly peppery. Cabbage-like.
USES: Remove rough stems and ribs. Steam, sauté, boil, or add small amount to salads. Beautiful as a garnish.

Belgian Endive

FLAVOR: Hint of bitterness. Red variety slightly more
bitter than green.
USES: Leaves are perfectly shaped to hold spreads for appetizers, or add fresh in salads.

Leaf Lettuce

FLAVOR: Mild, yet more full-flavored than head lettuce.
USES: Fresh in salads or sandwiches.

Bibb
Lettuce

FLAVOR: Sweet and succulent.
USES: Fresh in lettuce wraps or salads.

Mustard Greens

FLAVOR: Sharp and peppery. Radish-like.
USES: Steam, sauté, or simmer as a side vegetable.

Curly
Endive

FLAVOR: Slightly bitter. Cook briefly for milder flavor.
USES: Fresh in salads or add to side dishes.

Radicchio
(also known as red chicory)

FLAVOR: Bittersweet.
USES: Fresh in salads, grill, sauté, or bake.

Collard
Greens

FLAVOR: Mild and slightly stronger than cabbage.
USES: Steam or sauté to tenderize leaves. Southern style of cooking the greens is to boil with bacon or salt pork.

Romaine Lettuce

FLAVOR: Slightly bitter.
USES: Adds crunch to mixed green salads, and is typically the lettuce used for Caesar salad.

Dandelion Greens

FLAVOR: Slightly
bitter and tangy.
USES: Cook like spinach or add small amount to salads.

Spinach

FLAVOR: Slightly bitter. For sweeter, milder taste use baby spinach.
USES: Fresh in salads or sandwiches, sauté, or add to soups and pastas.

Escarole

FLAVOR: Similar to curly endive with milder flavor.
USES: Primarily used fresh in salads. Can also steam or add to soups.

Swiss Chard

FLAVOR: Mild and sweet.
USES: Prepare greens similar to spinach. Prepare stalks similar to asparagus.

Frisée

FLAVOR: Nice balance of bitter and sweet.
USES: Fresh in mixed green salads.

Watercress

FLAVOR: Slightly bitter with a peppery snap.
USES: Fresh in salads or added to soups and side dishes. Also popular as a garnish.