When you think of lettuce, the first image that comes to mind is probably butterhead lettuce. It is usually dark green, similar to spinach, and it has a mild flavor that allows you to experiment with many other ingredients. The two most popular varieties of Chinese cabbage are bok choy and napa cabbage , and both of them are quite popular in Chinese recipes. They have a crisp, crunchy texture and a rather mild taste that becomes sweeter when cooked.
Chinese cabbage, no matter the variety, is a staple in Chinese cooking , especially in stir-fries, noodle dishes, pork buns, and spring rolls. It can be cooked in all kinds of soups, stews, and sauces, but you can simply eat it raw in a salad.
Beet greens have a unique flavor similar to Swiss chard , and both their leaves and stems are completely edible. While some people choose to remove the stems, we advise you to use these greens entirely and much of the flavor is hidden in the stems anyway. While you can find beet greens sold separately from the actual beetroots, you can also get them in bulk.
Beet greens complement roasted beets , but they can also be sauteed on their own, made into a salad, or added to a pasta sauce for more flavor and texture.
However, when it comes to escarole, there are many options that can adequately replace it. In that case, you can choose iceberg lettuce, romaine lettuce, or butterhead lettuce — depending on the level of crunch you want. Both of these options are quite similar to escarole when it comes to both texture and flavor, so they also have similar applications in the kitchen. Kale, curly endive, spinach, chard, Chinese cabbage, and beet greens are quite neutral when it comes to flavor, and they allow for experimenting and different cooking techniques , as opposed to lettuce.
All of these options are delicious in soups, but you can use them fresh, too. They offer a kick of spiciness and tanginess , which is a good solution if you prefer that kind of flavor profile as opposed to neutrality.
People who take blood thinners or have kidney problems may also want to monitor their intake. Escarole is a broad-leafed endive that looks like butterhead lettuce save for its slightly crumpled, jagged leaves. To balance out its bitter notes, you can cook it or sprinkle on lemon juice or vinegar. This vegetable boasts numerous benefits for your eyes, guts, bones, and heart. It makes a great addition to salads and soups — and can even be grilled. Packed with nutrients but low in calories, leafy greens are crucial to a wholesome diet.
Here are 14 of the healthiest leafy green vegetables you…. Spinach and kale are both powerhouses of nutrition, associated with many impressive health benefits. This article compares spinach and kale to…. As popular as lettuce is for salads and sandwiches, you may not know that there are many different varieties. Here are 5 interesting types of lettuce.
Vegetables are nutritious and healthy. This article determines how many servings of vegetables you should eat per day to get the maximum benefits. Mizuna is a Japanese leafy green with a mildly spicy kick. This article tells you everything you need to know about mizuna, including its types…. Vitamin K plays a vital role in blood clotting, as well as bone and heart health. This article lists 20 foods that are exceptionally high in vitamin K.
While cabbage and lettuce may look alike, they have distinct nutritional profiles, flavors, textures, and culinary uses. This article explains the…. This is an article about oxalate and its health effects. Oxalate is an antinutrient found in many plants, and has been linked with some health…. Escarole is leafier than kale, and is usually sold in bunches that look a lot like a head of lettuce, with short, wide, wavy-edged leaves.
The color and texture of the leaves varies—those on the outside are darker-green and a bit tougher, while the interior leaves are pale-yellow and more tender. If your grocery store carries it, you usually won't find it in the bins with its cousins radicchio and endive; instead, it's normally tucked up near the heads of lettuce and bunches of kale and collards.
So, what makes it so good for soups? Why would we choose it over spinach or kale? Kale is nice in soup, but it's so hearty that it can dominate everything else—you really have to slice it up into small pieces.
And spinach—especially baby spinach—tends to lose too much texture as it simmers, and can sometimes go a little slimy. Escarole hits a happy medium: tender enough to cook quickly and maintain some integrity, with a flavor that neither overpowers nor gets lost. It also looks beautiful, turning semi-translucent as it cooks, giving your soup hues of green from dark to light.
Chicory of endives are your best bet, but if those aren't easily accessible—they're not always! Truly any dark leafy green'll do. Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search.
0コメント