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Meet The Greens: 5 Leafy Veggies That Aren't Kale
By
Nell Casey
Published Feb 17, 2014
Modified Feb 17, 2014
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By
Nell Casey
Published Feb 17, 2014
Modified Feb 17, 2014
Share
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Delicious though it may be, the hipster lettuce known as kale has officially jumped the shark. Now that we can be officially over kale, it's time to find the next great leafy green that will take the city by storm. Below, five contenders for the title of Top Tomato, so to speak, plus a few serving suggestions if you're feeling adventurous.
Chard (Andi Berger/Shutterstock)
Chard: Think of this leaf as kale's more badass cousin, packing a bigger nutritional punch and even more flavor—and will you look at those colors! Cultivated from beets to grow large, deep green leaves, chard has a similarly bitter flavor that's mellowed by cooking, though it retains some of that bite, especially in the stems. As you can see from the above photo, stems come in a variety of colors, from a stark white to a gorgeous ruby red. Young leaves can be sprinkled raw into salads while older leaves stand up well to cooking.
Look for chard at the farmer's markets starting in the spring, with a season that often lasts into late summer. This vitamin-packed veggie tastes great simply sauteed in olive oil and garlic or try this Voracious Vegan recipe for Roasted Rainbow Chard with feta.
Mustard Greens: Don't let the name turn you off, horseradish-phobes; these greens won't cause that wasabi-liked nose sting—unless you're cooking them with wasabi, of course. This hearty veggie has similarities to collard greens, that delicious southern staple, but with a little more of a peppery bite. Because of their thickeness, they can stand up well to more aggressive cooking methods like braising. If you're feeling chilly, this Spicy Pork and Mustard Green Soup from Bon Appetit should do the trick.
Bok Choy: Sometimes called Chinese cabbage, bok choy packs a super juicy punch with its thick white stems and sweet, dark green leaves. You'll often see it on Chinese restaurant menus, simply steamed and served with pork buns or sometimes sauteed in a flavorful sauce. Be on the lookout for the smaller plants, often referred to as Baby Bok Choy: they're more tender and sweet and cook faster than the larger varieties. They add a great crunch to any dish, like these Spicy Ginger Pork Noodles from the Times or Braised with Garlic, Ginger and Soy like this recipe from Serious Eats.
(Zigzag Mountain Art/Shutterstock)
Radicchio: While not a leafy "green," this pleasantly bitter and crunchy vegetable is used often in Italian cooking to add a peppery bite to a dish or as a substitute for salad. A member of the chicory family, this beautiful vegetable is characterized by its deep reddish purple hue and bright white veins; it's also very hearty and can stand up to high heat cooking. A simple preparation calls for grilling and dressing a la salad or try this hearty Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio dish courtesy of Food & Wine.
Spinach: Have we forgotten about humble spinach with all of this kale distraction? I hope not, because for my money there is no more versatile, delicious, easy-to-eat leafy green known to man. Just let this serve as a reminder that the sweet, super tender, delicious green shouldn't be overlooked just because other greens went and got themselves some trendy PR; spinach's spokesman speaks for himself.
Spinach of the "baby" variety can be eaten raw in place of lettuce or gently sauteed in oil, garlic and red pepper flakes for a quick side. Throw it raw into your chicken soup or ramen or any other brothy character or go steakhouse-style with decadent Creamed Spinach like this recipe found on Smitten Kitchen; hey, just because we're eating veggies doesn't mean we have to be healthy.
Tagged
bok choy
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kale
leafy greens
mustard greens
radicchio
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Nell Casey
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