Leafy greens are among the most nutrient-dense foods you can eat, and the variety available is remarkable. From tender salad leaves to sturdy cooking greens, each type has a unique texture, flavor, and best method of preparation.
Spinach is tender, mild, and quick-cooking. It can be eaten raw in salads, sautéed in minutes, or added to soups and stews at the end of cooking. Baby spinach is best for raw use, while mature spinach has more texture and holds up better to cooking.
Kale is hearty and robust, with a slightly bitter flavor that sweetens after frost. It needs a bit more cooking than spinach and benefits from a massage with olive oil when used raw in salads. Curly kale is great for chips, while lacinato (dinosaur) kale is preferred for sautés and soups.
Swiss chard has large, tender leaves and colorful stems. The leaves cook like spinach, while the stems need a few extra minutes and can be cooked separately. Chard has a slightly earthy, beet-like flavor and is excellent in gratins and pasta.
Arugula is peppery and assertive, best used raw as a salad base or wilted into warm dishes at the last moment. Its sharp flavor pairs well with rich ingredients like cheese, nuts, and cured meats.
Collard greens are sturdy and slightly bitter, a staple of Southern US cooking. They need longer cooking to become tender and are traditionally simmered with smoked meat. They also make excellent wraps when blanched.
Store leafy greens unwashed in a plastic bag or container with a paper towel to absorb moisture. Most greens keep for three to five days. Wash just before using, and dry thoroughly — a salad spinner is a worthwhile investment.