Greens 101

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

Name: Bok choy

Season: year-round

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