Why To Eat Your Greens

With wide variety and availability, greens can make a main course or deliciously complement any dish. Enhance your next meal—and your health—with some of the following: Arugula. These dark green leaves have a sharp, peppery taste and are low in calories and high in vitamin C. Chicories. There are a number of chicories, high in vitamin C and sharing one common trait—mild bitterness. Their versatility makes them popular with cooks. Belgian Endive has a mildly bitter flavor and is high in fiber, potassium, and B vitamins. Radicchio is on the most-wanted list for any salad lover. This bright, magenta-colored “green” is high in magnesium and has detoxifying properties. Curly Endive and Escarole are rich in folic acid, beta carotene, and fiber. These two differ in the shape of their leaves. Curly endive has deep, notched leaves, while escarole has wide, wavy leaves. Lettuce. This popular salad basic is easy to use and light in texture. Iceberg is enjoyed for its crisp, crunchy texture. Whether in salads or atop burgers, sandwiches, and tacos, it brings folic acid and vitamins to your plate. Romaine, with its long bright or dark leaves, is very crisp and has a distinct flavor. Most often found in Caesar salads, the taste of romaine holds up to bold flavors like garlic croutons or blue cheese. Bibb (or butterhead) has smooth, tender leaves. Bibb may be red or green; the darker colors are more nutritious. Looseleaf lettuce, including red leaf and green leaf, is high in calcium and potassium, with sturdy leaves that blend well in salads. Mesclun. Traditionally, this mixture includes various young lettuces, young chicories, and chervil, combined to balance bitter flavors with sweet, while blending shapes, textures, and colors. Spinach. Slightly sweet and a bit coppery in flavor, spinach is a popular green, especially the baby variety. Cooked or raw, in soups, stews, salads, or casseroles, spinach offers more protein than most vegetables and is high in iron.Watercress. A good source of sulfur and high in beta carotene, watercress leaves a peppery taste on the tongue. Known for its elegance, watercress is tender and delicate.