Romaine is fine, but dandelion, tender lettuces, chard, and arugula (real arugula, not the “baby” kind they sell in most supermarkets) can be as flavorful as the juiciest tomato. You can make a different salad with these greens every day for weeks without repeating yourself.
This week’s Matrix highlights twelve of the most available (and wonderful) greens, divided into four categories—tender, crunchy, sturdy, and bold—though the distinctions are often blurred. In any case, don’t be constrained by my recommendations; many other greens will fill in here just fine.
To learn how to prepare salad greens 12 ways, read this excerpt from my new book Kitchen Matrix here.
By now, you know the drill. Share one of these 12 salad recipes, or a favorite of your own using #MatrixChallenge. Celebrate these fresh leafy greens before the frost rolls in.