Four Leafy Greens to Add to Your Meal Plans

There are so many different types of greens available to choose from now. Knowing a little bit more about a few common greens can be helpful for meal prep. Things like the flavor, uses, and storage can be some of this helpful information.

Below you will find four greens that I’ll share a little bit about and a picture (helpful when shopping for these greens). Hopefully, you can start adding a variety of greens to your meal plans.

Arugula is actually a cruciferous vegetable (think cabbage, kale, and broccoli).

Flavor: It has a peppery flavor so it is often mixed with other milder greens.

Uses: It is mostly consumed fresh in salads, but can be added to pasta, casseroles, egg dishes, and sauces. It tends to sauté faster than kale. In Italy, it is common to top a pizza once it has finished baking.

Storage: Arugula should be stored in the refrigerator and used within three days of purchase.

Boston Bibb lettuce is an annual plant of the sunflower family.

Flavor: It has a sweet, nutty mild flavor.

Uses: It is best used as the principle salad ingredient, but can be combined with baby spinach or arugula. It pairs well with citrus, tomatoes, radishes, chilies, cooked eggs, and cheeses. It can also be slow braised or added to a simmering soup.

Storage: Boston Bibb lettuce will last one week or less in the refrigerator.

Escarole is a member of the chicory family (endive and radicchio are also in this family).

Flavor: It has a slightly bitter flavor, and the level of bitterness varies throughout the head. The inner lighter colored leaves being less bitter than the outer, darker green leaves.

Uses: The inner leaves work well for salads which pairs well with fruit and cheese. Any of the leaves can be sautéed or braised; it can be added to pasta dishes or soup (especially Italian cuisine).

Storage: Escarole should be stored in the refrigerator and will last one to two weeks.

Watercress is a dark, leafy green grown in natural spring water. It is part of the cruciferous family like arugula.

Flavor: It has a potent, peppery spiciness. When cooked, watercress releases a strong flowery aroma.

Uses: It is most commonly consumed fresh in salads mixed with milder greens, but it can be added to pasta dishes, casseroles, egg dishes, wraps, soups, sauces, and smoothies.

Storage: Watercress should be stored in the refrigerator and used within a few days of purchase.

It can be fun but a bit intimidating to try new foods. After reading this post, I hope you will venture out and try one or more of these greens. Having a variety of different foods in your diet is the best way to ensure the greatest amount of nutrients you will receive. Do you have a favorite recipe for one of these greens? Share in the comments below. Also, if you do venture out and try one of these greens, let me know how you like it.

Be blessed,

Heather

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