That’s right, once you start growing outside of the typical kale or arugula options, you can dig up an endless garden of leafy greens you can swap into your next meal. “I always have an assortment of leafy greens, including sweet and bitter greens,” says registered dietitian and mbg Collective member Maya Feller, M.S., R.D., CDN. From cabbages to carrots and even a few weeds, here are 16 leafy greens to try. Microgreens vary in taste, which can range from neutral to spicy, slightly sour, or even bitter, depending on the variety. The most popular varieties are watercress, radish and wheatgrass, fennel, and celery. They can be a wonderful addition to a variety of dishes, including sandwiches, smoothies, wraps, and salads—or on top of pizzas, soups, omelets, curries, and other warm dishes. Another great option: Try it out with this recipe for black lentils with salt-roasted beets and labneh. It can be used like endive, chicory, escarole, and arugula. Using radicchio with sweet or acidic ingredients can reduce or complement its bitter flavor. Try chopping it and adding to salads, grilling, or mixing into soups. This radicchio citrus salad features the perfect balance of flavors. You can use carrot greens like most herbs to garnish soups, salads, pasta dishes, and stir-fries. Similar to other leafy greens, they do tend to be bitter, but blanching can help. There are so many ways to use carrot tops, like this carrot-top tabbouleh or carrot-top pesto. This lettuce is a good source of carotenoid antioxidants, such as beta-carotene, lutein, and zeaxanthin. Butterhead contains higher amounts of iron than other lettuces and contains other nutrients like: Try adding some new and different leafy greens to your daily diet, to reap the health benefits and expand your culinary palette.
