Following is a list of the greens used most often in this, including their flavor profiles and health benefits.
Arugula:
This zesty, peppery green features a distinctive bite that stands up to salty-sweet ingredients and whole grains. It’s packed with vitamins A, C, and K; folate; and magnesium Butter lettuce is Also known as Boston or Bibb lettuce, these hearty leaves taste velvety soft and have sweet, buttery notes.
Cabbage:
Whether bok choy, red or Napa varieties, this crunchy vegetable makes a great base for raw or cooked salads that need a strong flavor bite. Cabbage is packed with vitamins C and K, and fiber.
Kale:
This versatile green makes the perfect salad ingredient because it holds its texture and firmness whether served raw, steamed, or sautéed. It’s packed with vitamins A and K, and calcium.
Radicchio :
Bitter, like its endive and frisée cousins, this red-leafed chicory has a spicy sharp bite that makes it perfect to pair with sweet, acidic, or salty ingredients. Best served grilled or roasted, it’s packed with vitamins C and K, magnesium, and potassium.
Romaine:
Versatile, flavorful, and popular, this green is the friend you can take to any social event. It’s packed with vitamins A, C, and K; calcium; and iron.
Spinach:
This robust green has a smoother texture than kale and is perfect as a base for both raw and warm salads, or as an accent to recipes that need an earthy punch. It’s packed with vitamins A, B, C, E, and K,
plus magnesium and calcium.