Salad greens vary from mild and sweet to bitter and peppery, making them perfect for balancing flavors and textures in vegetarian dishes like salads, wraps, and sautéed meals.
Quick Finds
Common Types of Salad Greens
- Arugula: Peppery and slightly spicy taste. Great for adding a bold flavor to mixed greens or as a pizza topping.
- Butterhead (Boston/Bibb): Soft, sweet leaves with a buttery texture. Perfect for delicate salads or as a wrap.
- Frisée: Curly, frilled leaves with a slightly bitter taste. Adds texture to mixed green salads.
- Swiss Chard: Mildly bitter with earthy tones. Good in salads and cooked dishes like sautés and soups.
Storing Salad Greens for Maximum Freshness
- Refrigeration: Store salad greens in the crisper drawer of your fridge, where temperature is stable.
- Use a Damp Cloth or Paper Towel: Wrap greens in a damp cloth or paper towel to maintain moisture, but not excessive wetness.
- Use a Container or Plastic Bag: Place greens in a breathable plastic bag or container with holes to allow airflow.
- Avoid Washing Before Storing: Wait until you’re ready to use the greens to wash them to prevent wilting.
How Long Salad Greens Keep Fresh
- Spinach, Arugula, and Butterhead: 3–5 days, as they are more perishable.
- Frisée and Swiss Chard: 4–6 days, depending on freshness at purchase.
Preparing Salad Greens for Cooking
- Wash Thoroughly: Rinse greens under cold water to remove dirt and any pesticides.
- Dry Completely: Use a salad spinner or a clean towel to remove excess water, which helps prevent sogginess.
- Trim and Chop: Remove any tough stems or large, fibrous veins, especially in kale or Swiss chard. Chop or tear leaves into bite-sized pieces.
