Lettuce Talk Green Stuff (sallye) Recipe

No Photo

Have you made this?

 Share your own photo!

sallye bates


A quick informative guide to the greens in your life (or at least they should be in our lives).

Remember, the younger the greens the more tender; the darker greens are the best for you. Dark greens are crammed with beta carotene, a potent cancer fighter. A cup of any of these greens also contains 100% of your daily requirements for Vitamin A and only 10 calories.

You can find this and more in Great Good Food Cookbook by Julie Rosso.

Popeye was right!!!


☆☆☆☆☆ 0 votes

No-Cook or Other


Add to Grocery List




  1. GREEN (Good for you):

    Belgian endive ** white yellow-edged crunchy leaves with a bitter bite
    Bibb Lettuce ** pale to medium green tender leaves with a sweet, subtle taste
    Boston Lettuce ** soft, pale green leaves with a buttery flavor
    Green Cabbage ** pale green, crisp leaves with a bite
    Chinese Cabbage ** very light green, crinkly leaves (this is the most delicate cabbage)
    Curly Endive (also known as chicory) ** curly and crisp green leaves with a pale center
    Escarole ** Green leaves with a pale heart; the crisp light covered leaves are best for salads; the darker leaves a best in cooked dishes
    Frisée ** The sweetest in the chicory family, the pale green to almost white curly leaves are mildly bitter
    Iceberg ** Crisp, cool leaves; very mild flavor (NOT HIGH IN NUTRIENTS)
  2. GREENER (Better for you):

    Arugula/Rocket ** Dark green with a peppery taste
    Dandelion ** For salads, pale young leaves are best. The larger darker more pungent leave are best cooked
    Loose Leaf Lettuce ** Young, soft red or green leaves are sweetest
    Field lettuce (also known as Màsche or lamb's lettuce) ** sweet nutty taste; best used when young
    Romaine ** Long, crisp succulent medium green or red leaves with a fresh, sweet nutty flavor
    Mesclun ** is a mixture of young tender greens such as arugula, nasturtium chervil, dandelion, Oakleaf lettuce and herbs; added to green salads for extra flavor
  3. GREENEST (Best for viatmins & nutrients):

    Red Cabbage ** crisp purple leaves with piquant taste
    Cress ** Crisp curly green leaves with hot, peppery taste
    Kale ** Dark red or green robust leaf; young and small leaves are good in salads, larger older leaves are great braised or cooked in vegetalbe dishes
    Radicchio ** Brilliant, ruby colored leaves with a slightly bitter, peppery taste
    Spinach ** Long, heart shaped smooth leaves with a spicy taste
    Watercress ** Tiny round, dark green glossy leaves with spicy, peppery taste.

Printable Recipe Card


Course/Dish: Vegetables, Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy

Show 10 Comments & Reviews

Cheesy Bacon Baked Brussels Sprouts Recipe

Cheesy Bacon Baked Brussels Sprouts

Kitchen Crew @JustaPinch

Once you try these cheesy bacon baked brussels sprouts, you'll never eat them a different way again! Click here for the Cheesy Bacon Baked Brussels Sprouts recipe!

Cauliflower Recipes For People Who Don't Love Cauliflower

Cauliflower Recipes For People Who Don't Love Cauliflower

Kitchen Crew

Cauliflower is magical! It's a natural source of antioxidants, packed with fiber and contains choline (which is essential for learning and memory). It's delicious and versatile. Cauliflower takes on the...

Good Vs Bad Carbs: Not All Carbs Are Equal Recipe

Good vs Bad Carbs: Not All Carbs Are Equal

Kitchen Crew @JustaPinch

All carbs are not evil; it's just that some of them should be eaten less frequently than others. It's not that hard to tell the difference between a good carb...