Six Varieties of Leafy Green Vegetables All Cooks Must Know

Too many establishments seem to be ignorant that there are more leafy green vegetables than just standard iceberg lettuce. Whenever you go to a fastfood restaurant or some other low-cost food establishment, you're seldom likely to discover any variation. And unfortunately, the regular kinds of lettuce have a tendency to be a little less tasty and additionally much less nutritious than their less common counterparts. Not surprisingly, other kinds of lettuce are sometimes a bit more pricey, but vegetables are one area where a small bit of extravagance is almost always worth the price. Here are some varieties of leafy green vegetables that you might want to consider introducing into your diet regime: Chard: Chard is a tough leafy vegetable that is similar in various respects to spinach, but with a far more bitter taste, shinier leaves, as well as a tougher texture. Young chard leaves are not so bitter and are often added raw to salads, while more aged chard leaves are sometimes sautéed to take an edge off the bitterness. Spinach: The benefit of spinach as an every day component of one's diet should not be underestimated. Spinach is one of the few leafy green vegetables which are nutrient rich without being far too tough or bitter. While having what most people agree to be one of the top flavors of all leafy green veg, spinach additionally contains plenty of Calcium, Iron, Protein, Vitamin A, Vitamin B, Vitamin C, and Vitamin K. Merely introducing a few servings of spinach into your day-to-day diet could really give a boost for your well being. Arugula: Arugula has long been a staple of Mediterranean cuisine since Ancient Roman times, but it was not cultivated in different areas in the world until fairly recently. It has rapidly grown in reputation and is now cultivated in widespread areas including India, Egypt, and California. The taste is powerful and peppery, and it is typically applied as a topping added to dishes when the cooking is finished. Kale: Kale is a very tough form of cabbage which originates in Europe and is now grown across the planet. Whilst it's tough to eat in raw form, it is certainly one of the most nutritious vegetables on this planet, containing many types of natural vitamins and nutrients together with good amounts of protein and dietary fiber. Bok choy: At times referred to as snow cabbage or Chinese cabbage, bok choy originally came from China but has since found its way onto markets around the world. It's the sort of cabbage used in Korean kimchi, it is used in several sorts of modern day Japanese cuisine, and it also goes brilliant as an alternative to cabbage in any American dish. The flavor is much like cabbage, however it has a somewhat tougher texture. Romaine: Romaine lettuce is probably the 2nd most commonly utilized lettuce in the U.S., after iceberg lettuce, possessing a powerful presence in many sorts of salads and global cuisines. It is highly flavorful and nutritious, and it is one of the few leafy green vegetables which can be cooked with no wilting.

Arthur Bonson enjoys writing about food specifically preparing new meals and working with new ingredients. Check out Arthur's recommended Matfer Mandoline Slicer at the website.