Flavor Guide to Leafy Greens

Most of us know what iceberg lettuce tastes like, but how about the leaves of chicory or chard? Every leafy green has its own flavor profile and its best serving method so the unique taste, texture and nutrition can come shining through. Use this flavor guide for leafy greens and give your taste buds a treat.

Mild Foundation 

Head lettuce varieties are the foundation of traditional salads. The mild flavors and sturdy texture of iceberg, romaine, red leaf and Boston head lettuce pair well with raw, chunky sliced vegetables and creamy topping. More delicate green leaves, like green oak and red oak lettuce, pair best with thinly sliced vegetables and topped with a vinaigrette. 

Sturdy Greens 

The sturdy green leaves, of collards, mustard, Red Russian and curly kale stand up well to braising. Rough chop the leaves or leave whole and simmer low and slow with bits of ham for a warm flavor profile that can be served as a side or entrée. Remove tough stems from these greens leaves before cooking.

Versatile Greens 

Strong flavors that can stand alone can be found in the leaves of Savoy or red cabbage, escarole and Lacinto kale. Slice the leaves thin and serve raw or leave whole and braise.

Dinner in a Hurry 

When you need to get a nutritious dinner on the table in a hurry, choose one of these quick-cooking greens: Swiss or rainbow chard, spinach or bok choy. A quick sautéing can get these flavorful leaves on the table in under five minutes. The dark green leaves are packed with vitamins A and K, making them a nutritious side dish.

Bitter Greens 

Bitter green leaves pair well with other big flavors. Chicory, dandelions, endive and radicchio match up perfectly with varieties of salty cheeses, like pecorino or Parmigiano. If you want to tone down the bitterness when using these green leaves in a recipe, give them a quick blanching before cooking.

Pepper Flavor 

Tender and peppery, the green leaves of arugula, Frisee, watercress and red watercress will add a punch of pepper flavor to a ho-hum green salad. The frilly leaves also eye-appeal to a raw salad, but the tender leaves don't hold up well to cooking.