Mustard greens are leafy, nutrient-dense vegetables from the Brassica family, known for their peppery, slightly spicy flavor that can range from mild to sharp depending on the variety. The leaves vary in shape and texture, from smooth and flat to curly and frilly, with colors ranging from deep green to purple. These greens are commonly […] More
Dandelion greens can be added to a lettuce salad to add some tang. Young bright green dandelion greens can be served raw in salads. Mature dandelions are better cooked. Spring is a prime time for tender, free-range dandelion greens. Dandelion serving suggestions Dandelion cooking suggestions Dandelions can be cooked like spinach. How to prepare dandelions […] More
Mâche–also called corn salad and lamb’s lettuce–is a mild-flavored salad green. Mâche (say ‘mah-sh’) can also be steamed and served as a vegetable. Mâche has a sweet, slightly nutty taste. Its flavor is so subtle that it can easily be overpowered by other leafy vegetables or dressings. It is often served alone or as a counterpoint […] More
Sorrel has a lemony tang and succulent spinach texture that makes it a tasty fresh leafy addition to mixed-green salads, sandwiches, soft cheeses, omelets, and other egg dishes. Cook sorrel with leek soups, cream-based sauces, stuffings, veal, and pork. Sorrel can be used as a potherb and is ideal for lining the vessel for baking […] More
Cress is a common name for more than a dozen sharp, pungent, small-leafed greens that can be added to salads and sandwiches, and soups and used as a base for roast beef or chicken. Cress brings a dash of hot and spicy stir-fries and purées and can be finely chopped and added to butter, mashed […] More
Pei tsai can be eaten raw or steamed, boiled, or quickly stir-fried. Pei tsai refers to several small, loose-leafed Chinese cabbages. Pei tsai is loose-headed cabbage with long, narrow, textured leaves whose tips branch outwards. It grows to about 12 inches (30 cm) tall. The light green, ruffled leaves and prominent white stalks are tender […] More
Mizuna has a mild and tangy flavor. Toss young mizuna leaves in a mixed salad. Larger leaves—which can have a mustardy or bitter-green tang–are best cooked briefly. Mizuna is sometimes called potherb mustard. Mix mizuna with other salad greens and mesclun or add shredded mizuna leaves to soups and stir-fries at the end of cooking. […] More
Napa cabbage or wong bok is a sweet-tasting hearted type of Chinese cabbage. It is barrel-shaped, with tightly-wrapped leaves and a dense heart. Napa cabbage can be steamed, boiled, quickly stir-fried, or eaten raw. Napa cabbage has a light, sweet taste and is tender. It is the best storing of Chinese cabbages and can be […] More
Radicchio is a sharp-tasting cool-weather salad green that can be simply dressed with vinaigrette. It also can add a spicy note to mixed green salads dominated by milder salad greens. Radicchio is a type of leaf chicory that resembles a small redhead of lettuce or cabbage. Radicchios can range in size from a large radish […] More
Curly endive and escarole are both chicories of the same species. These two slightly bitter-tasting leafy greens can be eaten raw in winter or spring salads or added to soups where their tastes become mild. Curly endive has narrow, finely cut, curly leaves. Escarole has smooth, rounded, broad leaves. Often, the names endive, escarole, and […] More
Belgian endive is commonly served raw added to winter salads or braised and served with a white sauce. Belgian endive can also be steamed, parboiled, and prepared in a gratin. The closely wrapped creamy white leaves of Belgian endive form a firm elongated, spear-shaped heart. The leaves are slightly pungent. Belgian endive is harvested from […] More
Mustard greens, with their distinct peppery flavor and hearty texture, can be enjoyed in a variety of delicious and creative ways. They have long been a favorite American soul food and are used often in Indian cookery. Short cooking is the best way to preserve the flavor and texture of mustard greens. Overcooking will cause […] More
Stephen Albert