Greens 101

We’ve been talking about greens all month here on the blog. And you’re probably seeing greens everywhere at the market and in your farm shares. But maybe you aren’t so sure the difference between chard and collards or mesclun and romaine. So here is a visual guide to a few of our favorite greens and some info to get you started.

Name: Arugula
Season: spring – summer
Taste: bitter
Cooking Methods: braise, raw (salads), saute, soups, wilt
Pairs well with: balsamic vinegar, cheese: goat and Parmesan, garlic, lemon juice, olive oil, tomatoes
Try:arugula + balsamic + lemon + olive oil + Parmesan OR raw arugula + pears + prosciutto

Taste: bitter
Cooking Methods: boil, braise, raw, stir-fry
Pairs well with: ginger, rice, sesame oil, soy sauce
Try:bok choy + oyster sauce + mushrooms (stir-fried) OR bok choy + sesame oil + vinegar + scallions (raw)

Name: Collard Greens
Season: winter – spring
Taste: bitter
Cooking Methods: boil, braise, steam, stir-fry
Pairs well with: bacon, black-eyed peas, cider vinegar, onions, salt pork,

Try: steamed collard greens + brown rice + black-eyed peas

 

Name: Dandelion greens

Season: late spring – early autumn
Taste: bitter
Cooking Methods: raw, saute, steam
Pairs well with: anchovies, bacon, Dijon mustard, garlic, onions
Try:steamed dandelion greens + garlic + onion + Parmesan

Name: Kale
Season: spring- autumn  Taste: bitter, sweet
Cooking Methods: blanch, boil, braise, saute, steam, stir-fry
Pairs well with: chicken stock, garlic, nutmeg, olive oil, onions, pasta, red pepper flakes, roasted meats, thyme, tomatoes
Try:kale + garlic + olive oil + red wine vinegar OR kale + onions + salt + smoked sausage

Name: Loose leaf lettuce (lettuces in general)

Season: spring- autumn
Cooking Methods: raw
Pairs well with: apples, bacon, basil, cheese, dill, eggs, mint, nuts, olive oil, parsley, pears, raisins, raw vegetables, sprouts, tarragon, vinegar
Try:
limitless options here

 

Name: Mesclun (mixed baby lettuces)

Season: spring       Taste: bitter, sweet
Cooking Methods: raw
Pairs well with: basil, goat cheese, chives, lemon, olive oil, pecans, shallots, tarragon, vinaigrette
Try:mesclun + goat cheese + hazelnuts or pecans

Name: Romaine (Head lettuce)

Season: spring- autumn Taste: bitter, sweet
Cooking Methods: grill, raw
Pairs well with: anchovies, avocados, Dijon mustard, eggs, garlic, lemon juice, olive oil, Parmesan cheese, red onions, shallots, vinegar, walnuts

 

 

Try:romaine + anchovies + Parmesan cheese OR romaine + capers + garlic + Parmesan cheese + red onions

Name: Swiss chard

Season: year-round    Taste: bitter

Cooking Methods: boil, braise, sauté, steam, stir-fry

Pairs well with: bacon, garlic, lemon, onions, mushrooms, pasta, potatoes, red pepper flakes, thyme, vinegar

 

Try: chard + bell peppers + Parmesan cheese + eggplant OR chard + red pepper flakes + lemon juice